Onion Soup
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.