Onion Soup – Purefoy Hotel Cook Book – Talladega, Alabama 1941

Onion Soup

Recipe from the Purefoy Hotel Cook Book - Talladega Alabama
Course Appetizer


  • 3 large onions
  • 1/2 cup flour
  • 1/2 tsp salt
  • 2 tbsp butter
  • 1 1/2 cups boiling water
  • 1 quart sweet milk
  • 1 medium Irish potatoes


  • Fry onions, which have been chopped very fine, in butter until a light brown, add salt and four and stir until brown.
  • Pour over these the boiling water, stirring well to keep smooth.
  • Mix well and boil 5 minutes. Let stand until serving time then add 1 quart hot milk and potatoes which have been boiled and rubbed through sieve.
  • Let this simmer for few minutes and pour boiling hot over tiny toast cubes. This is very fine.