{"id":6263,"slug":"onion-soup-au-gratin-2","title":"Onion soup, au gratin.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three very finely sliced onions","butter","one cup of bouillon or consommé","some slices of toasted French bread","one-half cup of grated Parmesan cheese"],"ingredients_norm":["onion","butter","bouillon or consomme","toasted french bread","parmesan cheese"],"steps":["Simmer three very finely sliced onions in butter until brown.","Add one cup of bouillon or consommé, and boil for a few minutes.","Put in earthern pot, or petite marmite, and place some slices of toasted French bread, previously prepared, on top.","Put one-half cup of grated Parmesan cheese on the bread, set in very hot oven, and bake until the cheese is browned.","Season to taste."],"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:w125:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c92466a0bc9f26e30e6d859fdc51ff5b620c0c2dcd87c41f62cedcafdb41310a","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T17:11:32Z","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-2"}