Onion Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of onion cooked in a meat-based stock that's finished with cream. The full recipe is presented here and I hope you enjoy this classic British version of: 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
138. INGREDIENTS.—6 large onions, 2 oz. of butter, salt and pepper to taste, 1/4 pint of cream, 1 quart of stock No. 105.
Mode.—Chop the onions, put them in the butter, stir them occasionally, but do not let them brown. When tender, put the stock to them, and season; strain the soup, and add the boiling cream.
Time.—1-1/2 hour. Average cost, 1s. per quart.
Seasonable in winter.
Sufficient for 4 persons.
Modern Redaction
Ingredients:
6 large onions, chopped
60g butter
salt and freshly-ground black pepper, to taste
150ml cream
1l medium stock
Method:
Melt the butter in a large pan, add the onions and allow to sweat gently, stirring occasionally, for about 20 minutes, or until very soft (but not coloured). Add the stock and season to taste then take off the heat before passing through a fine-meshed sieve and pressing down with the back of a spoon.
In the meantime, bring the cream to a boil. Pour the cream into the onion soup mix, stir to combine then serve.
