This week, I tried my hand at Mrs. Beeton's Cheap Onion Soup, a humble yet intriguing recipe from her seminal work. I was initially skeptical about the addition of powdered sugar, but I found it transformed the soup into a delightful balance of sweet and savory, much like a caramelized onion jam. The rice flour, a surprising choice in a British recipe from this era, provided a lovely thickness without any discernible taste, making it a sneaky alternative to traditional roux. This soup is perfect for the modern weeknight cook looking to elevate a simple pantry staple. The process is straightforward, with the most time-consuming step being the slow frying of the onions. I served it steaming hot, with a hunk of crusty bread for dipping. It was a comforting, satisfying meal that belied its modest ingredients. If you're after a quick, fuss-free dinner, this is a vintage recipe worth revisiting.