{"id":4594,"slug":"onion-soup-au-gratin","title":"Onion soup, au gratin","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three onions","three ounces of butter","one quart of consommé, stock or any good broth","three rolls","a cup of grated cheese","salt","pepper"],"ingredients_norm":["onion","butter","consomme stock or any good broth","roll","cheese","salt","pepper"],"steps":["Slice three onions very fine, put in a casserole with three ounces of butter, put on the cover, and simmer until of a golden color.","Then add one quart of consommé, stock or any good broth (consommé preferred), season well, and boil for five minutes.","Slice three rolls very thin and put in oven and allow to remain until brown and dry, like toast.","Put the soup in an earthen casserole, float the slices of rolls on top, spread a cup of grated cheese over the bread, put in a hot oven and cook until brown on top.","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/39550","source_ref":"pg:39550:w22:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"d5d080cddb9488cf72611b218f857e92e34e0b3d63a6d17ef77aa948fd453cba","created_at":"2026-08-02T16:37:21Z","updated_at":"2026-08-02T16:37:21Z","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-soup-au-gratin"}