Onion Soup Recipe

Four large onions, cut up (not sliced), six ounces of butter, salt,

cayenne, soup stock, with yolks of four eggs, one-fourth of a loaf of

bread cut in very thin slices and dried, two tablespoons of grated

cheese. Slowly stir the onions in the butter one hour, stirring

frequently, being very careful not to brown; add salt, pepper,

cayenne and stock, and cook one hour longer. Add one-third as much

stock. Have in the tureen the bread and cheese. Beat up the eggs with

a ladle full of soup; pour this on the bread, cover close, and stand

five minutes. Add the rest of the soup and serve at once.--Mrs.

Werner.



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