An Onion Soup Call'd the King's Soup

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By Bonnie Lee
from Twain Harte, CA

This recipe is adapted from The Lady's Companion, a cookbook published in 1753, which was owned by Martha Washington.

serves 4
prep time 15 Min
cook time 45 Min


  •   2 large
    bermuda onions, thinly sliced
  •   1 qt
  •   1/2 tsp
    mace blades
  •   1/2 c
    (1 stick) butter
  •   1 1/2 tsp
  •   1
    egg yolk
    chopped parsley

How To Make

  • 1
    Place onions, milk, mace, butter, and salt in a saucepan. Bring to a boil, then reduce heat and cook slowly for 30-40 mins., or until onions are very tender. Pick out mace blades & discard.
  • 2
    Beat egg yolk in a small bowl, then add a little of the hot soup, beating constantly. Pour egg mixture into soup and cook a minute or two to thicken slightly.
  • 3
    Sprinkle each serving with finely chopped parsley, then add a few croutons.

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