Cheap Onion Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of onion and butter in a stock flavoured with ginger that's thickened with rice flour and plain flour. The full recipe is presented here and I hope you enjoy this classic British version of: Cheap Onion Soup.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
139. INGREDIENTS.—8 middling-sized onions, 3 oz. of butter, a tablespoonful of rice-flour, salt and pepper to taste, 1 teaspoonful of powdered sugar, thickening of butter and flour, 2 quarts of water.
Mode.—Cut the onions small, put them in the stewpan with the butter, and fry them well; mix the rice-flour smoothly with the water, add the onions, seasoning, and sugar, and simmer till tender. Thicken with butter and flour, and serve.
Time.—2 hours. Average cost,4d. per quart.
Seasonable in winter.
Sufficient for 8 persons.
Modern Redaction
Ingredients:
8 medium onions, finely chopped
90g butter
1 tbsp rice flour
salt and freshly-ground black pepper
1 tsp ground ginger
1 tbsp butter
1 tbsp plain flour
2l water
Method:
Melt the 90g butter in a large pan, add the onions and fry gently for about 10 minutes, or until lightly browned. Whisk together the rice flour with 2 tbsp water until you have a smooth slurry. Now add the remaining water, ginger and seasonings to the fried onions. Bring to a simmer then whisk in the rice flour.
Return to a simmer and cook for a further 20 minutes. In the meantime combine the flour and 1 tbsp butter until smooth. Add this mixture a little at a time to the soup, whisking to combine, then continue simmering until thickened. Serve hot.
