Many persons who are not fond of onions can often eat SOUP made of this vegetable. This is probably due to the fact that the browning of the onions before they are used in the SOUP improves the flavor very decidedly. In addition, this treatment of the onions gives just a little color to the SOUP.
(Sufficient to Serve Four)
- 4 medium-sized onions
- 4 Tb. butter
- 2 Tb. flour
- 2-1/2 c. milk
- 1 tsp. salt
- 1/8 tsp. pepper
Slice the onions and brown them in a frying pan with 2 tablespoonfuls of the butter. Make white Sauce of the flour, the remaining butter, and the milk. Add to this the browned onions, salt, and pepper. Heat thoroughly and serve.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)