Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

The English cookery writer, Hanna Glasse published this recipe in the 1747 volume she signed only ‘’By A Lady’’. It is an amzing soup and a must for all soup lovers. We have served this many times and always run out as guests ask for seconds. Hope you enjoy as much as we do. Simply delicious -- Enjoy also as a lunchtime snack with hot crusty bread and some cheese.

Ingredients Nutrition

  • 12 medium Spanish onions, sliced
  • 250 g butter
  • 3 tablespoons flour
  • 2 liters chicken stock (hot)
  • 100 g day-old white bread, cut into small squares
  • 2 egg yolks
  • 2 teaspoons vinegar


  1. Melt the butter in a pan.
  2. Add the onions and cook till translucent (15mins).
  3. Add the flour stir into the onions and cook for a few minutes.
  4. Add the hot stock and bring back to the boil.
  5. Once boiled add the bread and cook the soup for 15 more minutes, stir frequently.
  6. Beat the egg yolks with the vinegar, mix some of the soup with them, then stir the mixture into the rest of the soup, and mix well.
  7. Simmer for a few more minutes.


Most Helpful

Yummy soup. I made as directed other than halving the recipe. I used homemade stock which I think added even more flavor. Thanks for sharing. Made for Fall PAC 2012.

lazyme October 28, 2012

Thanks for posting this "OUTSTANDING" Recipe. I served it to 16 people and they all got the recipe and could not stop raving about it. I did use my own home-made chicken stock. :-) This will be made many more times. It did take a lot longer though to swet the onions down, but who cares. The end result is wonderful.

Koechin (Chef) January 08, 2009

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