Onion Soup
Ingredients
- 2 cup onions
- 2 tablespoon fat
- 3 tablespoon flour
- 1 1/2 quart meat
- broth
- soup bone
- water
- salt
- pepper
Directions
- Cook onions in fat until lightly brown.
- Sprinkle with flour and stir.
- Add meat broth, made by cooking a soup bone in water, and stir until smooth.
- Season with salt and pepper and simmer until the onions are tender and flavor well blended.
- Serve in bowls with a slice of toast in each.
- If you have dry cheese on hand, grate a little over the toast.
Other Information
Author: United States Department of Agriculture
Source: Root Vegetables in Wartime Meals (1943-05-01)
Category: Side
Ingredients: onion, fat, flour, meat, broth, soup bone, water, salt, pepper
Equipment: measuring cups, measuring spoons, pot, stove, knife
See Also
Beef and Vegetable Stew
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Soup
Ingredients: beef chuck, flour, fat, salt, pepper, sugar, tomato sauce, water, carrot, onion, oregano, pea
Equipment: measuring cups, measuring spoons, pot, knife
Chicken Creole
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Meat
Ingredients: chicken, onion, flour, water, salt, green pepper, pepper, paprika, tomato, fat
Equipment: measuring cups, measuring spoons, knife, pot, stove
Green Tomato Meat Stew
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Ingredients: chuck, onion, salt, water, pepper, green tomato, flour, fat, potato, carrot
Equipment: measuring cups, measuring spoons, knife, stove, pot
Curry
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: meat, dripping, apple, onion, curry powder, flour, salt, pepper, water
Equipment: measuring cups, measuring spoons, knife, stove, pot
Skillet Rice
Author: Stout State College Home Economics Club
Contributor: Sharon Athrop
Source: Stout's Favorites (2020-03-07)
Ingredients: fat, onion, green pepper, ground beef, rice, tomato sauce, water, mustard, salt, pepper
Equipment: measuring cups, measuring spoons, skillet, stove
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove