From a recipe book on 18th century frontier outpost recipes - this was most popular before the War of Independence and fell out of favor due to the name around then.
- Slice onions, add milk and butter. Salt and bring to a boil.
- Cook slowly until onions are tender.
- Beat egg yolk in a small bowl and add a small amount of hot soup, beating as you add it.
- Pour mixture back into pot and cook a little longer.
- Serve with cornbread.
I've been looking for this recipe for 30 years. I made this for my father as a teen and he's been wanting the recipe ever since. Somehow, the cookbook went missing. Thanks for posting this.
This was an EXCELLENT SIMPLE soup! It turned out even better than I expected. I used a large sweet onion, 2 percent milk and 1T of butter. I let it simmer on low while I made other things. It was VERY TASTY and COMFORTING. Made for Zaar tag.