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📝 Description
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🥘 Ingredients
1/2 pint of Béchamel, No. 367, 1 bay-leaf, seasoning to taste of pounded mace and cayenne, 6 onions, a small piece of ham.
👨🍳 Method
Peel the onions and cut them in halves; put them in a stewpan, with just sufficient water to cover them, and add the bay-leaf, ham, cayenne, and mace; be careful to keep the lid closely shut, and simmer them until tender. Take them out and drain thoroughly; rub them through a tammy or sieve (an old one does for the purpose) with a wooden spoon, and put them to 1/2 pint of Béchamel; keep stirring over the fire until it boils, when serve. If it should require any more seasoning, add it to taste.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this old-world onion soup for the first time this week, and I must admit, it was a delightful journey back to the 19th-century British kitchen. I was struck by the simplicity of the ingredients, particularly the use of a small piece of ham to infuse the onions with a savoury depth. The ham, along with the bay leaf and spices, created a rich broth that was surprisingly comforting. This soup would be a hit with anyone looking for a comforting weeknight meal. I found that the key to success was in the slow simmering of the onions, which turned them soft and sweet. The resulting soup was velvety and warm, a perfect antidote to a chilly evening. I served it with a hunk of crusty bread, just as I imagine Mrs Beeton would have done. The old tammy or sieve worked beautifully to give the soup its smooth texture. If you're a comfort-seeker looking to add a touch of history to your dinner table, give this recipe a try.
