INGREDIENTS
10 Tbs butter
6 Large yellow onions
8 Cups beef broth
1/4 Cup Cognac (optional)
2 Egg yolks
1/2 Cup light cream
[Plan
on 2-sticks of butter. Use 1+ sticks for the 'soop pot'.
Use remainder of 2nd stick for the warmed crusted bread.]
SOOP
POT
Cut onions in half and then peel-off outer casing. Slice.
Begin to melt butter in pot.
As butter is melting, place sliced onions in pot.
Cover and cook...stirring occasionally until onions are translucent/soft.
Add beef broth.
Let cook on low/medium heat. [Best not to boil.]
Separately:
Combine in a bowl large enough to add some soop:
2-Egg yolks & 1/2-Cup light cream. Mix together.
Gradually add some soop to the bowl, stirring to avoid curdling.
Gradually add bowl mixture to 'soop pot', stirring to avoid
curdling.
SOOP
COMPANIONS
Warmed hearty-crusted bread for dunking, buttered as desired.
Shaved/grated cheese: Parmesean, romano, etal.
THE
STORY BEHIND THIS ENGLISH 'ONION SOOP'
Mimi Halo: Publisher-PP-Press
I
had the honor of living at Historic Millrace
Pond before it became a public site.
During it's 200-year bicentennial, I was given this little-known recipe.
Millrace
Pond: Circa 1769, will be 250-years old in 2019. The Moravian gristmill
supplied flour to The Continental Army under Gen. George Washington
at Jockey
Hollow, NJ.
Historic
reference states this English 'Onion Soop' [Hannah Glasse 1708-1770]
was once presented to the Queen as a 'cure for the bite of a mad dog'.
[Maybe it was the onions. Maybe it was the cognac.]
I
hope you enjoy. It is a treasured family favorite.
Mi~