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Public Domain Recipes
cegoh (Pixabay License).

Onion Soup II

Ingredients

Directions

  1. Slice the onions and fry them slowly in butter in an iron skillet until they are soft and brown.
  2. Add the beef bouillon and allow to simmer for about ten minutes.
  3. Place squares of dry toast, sprinkled with parmesan cheese in the bottom of each soup plate.

Other Information

Author: Person.Norman Kerry Contributor: Organization.Photoplay Magazine, Person.Carolyn van Wyck

Source: Photoplay's Cook Book (1927-01-01)

Category: Main Dish, Soup

Measure: avoirdupois

Ingredient: onion, cheese, beef bouillon, bread, salt, pepper

Equipment: knife, stove, pot

See Also

Tomato Welsh Rarebit

by: Metropolitan Life Insurance Company • Metropolitan Cookbook (1964-02-01)

Side • avoirdupois • cheese, tomato soup, onion, ketchup, mustard, salt, pepper, egg • egg beater, measuring spoons, measuring cups, pot

Meat Filling For Noodles

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

Meat, Side • avoirdupois • ground beef, bread, fat, salt, pepper, butter, onion, bread crumb • measuring cups, measuring spoons, stove, pot

Potato Filling For Fowl

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

Meat • potato, celery, egg, poultry seasoning, bread, parsley, butter, salt, onion, pepper • measuring cups, measuring spoons, stove, pot

Scalloped Tomatoes III

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

Side • onion, tomato, bread crumb, cucumber, cheese, pepper, salt • measuring cups, measuring spoons, stove, double boiler, oven, baking dish

Gefilte Fish

by: Mrs L Friedman • Point Adams Packing Co (1957-07-01)

Seafood • fish, carrot, onion, celery, salt, pepper, water, egg, bread • measuring cups, measuring spoons, knife, stove, pot