This recipe is adapted from The Lady's Companion, a cookbook published in 1753, which was owned by Martha Washington.
prep time15 Min
cook time45 Min
bermuda onions, thinly sliced
(1 stick) butter
1 1/2 tsp
How To Make
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.
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.
Sprinkle each serving with finely chopped parsley, then add a few croutons.
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