Brown Onion Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade
Brown Onion Soup. Time—1½ hour.
3 onions, 1 oz. dripping, 1 teaspoonful flour, 1½ pint water or pot-liquor; pepper, salt and soy to taste.
Skin the onions, cut them into small dice, heat the dripping, and throw in the onions, shaking them about over the fire till they are golden brown (they must be coloured very slowly or some pieces will get too dark). When they are brown stir in the flour carefully, and add the water or pot-liquor. Simmer for an hour, then rub through a sieve, return to the saucepan, add a little soy, pepper and salt to taste, and boil for 3 minutes before serving.
If these directions are carefully followed this soup is equal to one made from good stock.
Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen