From:
The Thorough Good Cook
Soups: 23. Onion Soup
Brown a dozen small
onions (cut in
rings) to a nice
golden tinge, and drain them ; cook them lightly in
broth, and stew them for twenty minutes in clear broth colored with
veal jelly-
gravy, which is the best material known for colouring soups or sauces. Serve with
toasted sippets previously
soaked in the tureen.