Untitled

Star (Christchurch), Issue 18044, 3 January 1927, Page 13

Onion Soup.—Required: Five me-dium-sized onions, one quart of white stock, one. ounce of flout*, half a. pint of milk, eight peppercorns, a blade, of mace, one bay leaf, salt, one. ounce of margarine. Peel the onions and cut them into thin slices. Melt the margarine in a pan, add the onions, bay leaf, mace, and peppercorns, cover the pan and leave it over low heat for ten minutes. Shake the pan occasionally, add the stock, and simmer until the onions are soft. Rub them through a sieve, and return the puree to the pan. Blend the flour with the milk, add it to the puree and stir until the soup is on the point of boiling. Simmer for five minutes, and season. Serve with grated cheese.