{"id":3894,"slug":"cream-of-onion-soup","title":"CREAM OF ONION SOUP","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["6 medium-sized onions sliced.","1 quart cold water.","1 green pepper chopped.","2 cups scalded milk.","3 tablespoons butter.","4 tablespoons flour.","1 egg yolk.","Parmesan cheese.","Salt and cayenne."],"ingredients_norm":["sized onion","cold water","green pepper","scalded milk","butter","flour","egg yolk","parmesan cheese","salt and cayenne"],"steps":["Cook onion and pepper in two tablespoons butter five minutes, without browning; add water and cook until onions are soft (about forty minutes).","Rub through a sieve.","Melt remaining butter, add flour and stir to a paste; add gradually scalded milk, stirring constantly.","Combine mixtures, add seasonings.","Heat to boiling point, remove from range, add yolk of egg slightly beaten.","Pass Parmesan cheese and hot, crisp crackers.","Two tablespoons cheese may be added to soup when adding egg yolk.","Serve very hot."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:147","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"a327edd174c94f235a6b1749d2932c9cb53723843b66fce51f6b4279fd19a44b","created_at":"2026-08-02T15:46:40Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cream-of-onion-soup"}