Serves: 5
Chop up twelve large onions, boil them in three quarts of milk and water equally mixed, put in a bit of veal or fowl, and a piece of bacon, with pepper and salt. When the onions are boiled to pulp, thicken it with a large spoonful of butter mixed with one of flour. Take out the meat, and serve it up with toasted bread cut in small pieces in the soup.
This Onion Soup recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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