Onion Soup. No. 1
Peel and cut three large Spanish onions in slices. Put two ounces of butter into a frying-pan, and add the onions when the butter is hot. Just before they are browned take them off the fire and put them into a sauce-pan with two quarts of good stock. Boil slowly for half an hour, and add a little pepper and salt. Strain through a sieve and serve very hot. Add croûtons (fried bread) to the soup.