{"id":5943,"slug":"onion-and-tomato-soup","title":"Onion and tomato soup.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four onions","two ounces of butter","four peeled and chopped tomatoes","two quarts of bouillon, chicken broth, or consommé","salt","pepper","grated cheese","rolls"],"ingredients_norm":["onion","butter","and chopped tomato","bouillon chicken broth or consomme","salt","pepper","cheese","roll"],"steps":["Slice four onions very fine, put in a casserole with two ounces of butter, and simmer until done.","Then add four peeled and chopped tomatoes, and two quarts of bouillon, chicken broth, or consommé.","Season with salt and pepper, and boil for half an hour.","Serve grated cheese separate, and rolls cut in thin slices and toasted."],"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/39550","source_ref":"pg:39550:w108:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b4243777092991d64282021e40c1888e6129c85d4cb52d51003f542b9e56da89","created_at":"2026-08-02T16:47:53Z","updated_at":"2026-08-02T16:47:53Z","notice":"Historical recipe (1919), 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/onion-and-tomato-soup"}