{"id":6677,"slug":"onion-soup","title":"ONION SOUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two or three large onions","a tablespoon of butter","three tablespoons of flour","a pint of boiling water","three good-sized potatoes","a quart of scalded milk","salt","pepper","a little parsley","a few croutons"],"ingredients_norm":["onion","butter","flour","boiling water","sized potato","scalded milk","salt","pepper","little parsley","few crouton"],"steps":["Slice two or three large onions.","Fry them in a tablespoon of butter until they are soft and red.","Add three tablespoons of flour and stir until it is a little cooked.","To this add slowly a pint of boiling water, stirring all the time, so it will be smooth.","Boil and mash three good-sized potatoes.","Add to them slowly a quart of scalded milk, stirring well so it will be smooth.","Add the potato and milk mixture to the onion mixture.","Season with salt and pepper.","Let it get very hot, and pass it through a strainer into the tureen.","Sprinkle over the top a little parsley chopped very fine, and a few croutons."],"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/12350","source_ref":"pg:12350:w7:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"73f570e4a0cb7ebf029a3509e55ea3487405c55008ff1d7703dd42153c3d4b38","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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-soup"}