posted by Angel 11-29-98 8:33 PM
This recipe comes from The London Art of Cookery.
John Farley, dated 1792 (7th edition)
Farley's Onion Soup
4 helpings
1 1/2 lbs. onions
2 1/2 cups milk and water mixed
1 blade whole mace
pinch nutmeg
salt and pepper to taste
4 cups chicken stock
3/4 cup thin cream
3 ozs. soft white breadcrumbs
pinch cayenne pepper
2 ozs. dark rye breadcrumbs
2 ozs. cooked leaf spinach or 12 to 16 cooked asparagus tips
Skin and slice the onions.
Simmer them in the milk and water, with the mace, spice and seasonings for 10 to 15 minutes or until just softened.
Drain them.
Put the stock in a clean pan, add the onions and simmer for about 30 minutes until they are fully cooked and soft.
While they cook, warm the cream and soak the breadcrumbs in it.
Strain the soup into a clean pan.
Either sieve the onions or process them in blender, then add the pulp to the soup.
Stir in the cream and breadcrumb mixture and blend in thoroughly.
Season with extra salt and with a pinch of cayenne pepper to taste.
Cook until very hot, then pour into well heated individual bowls.
Sprinkle with the rye breadcrumbs all around the edge of each bowl.
Garnish with spinach or the asparagus tips in the centre.