An Onion Soup Calld The Kings Soup Recipes

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KING'S SOUP



King's Soup image

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.

Provided by Nyteglori

Categories     Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

2 large onions
1 quart milk
1 tablespoon butter
salt
1 egg yolk

Steps:

  • 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.

Nutrition Facts : Calories 225.4, Fat 12.9, SaturatedFat 7.8, Cholesterol 89, Sodium 144.1, Carbohydrate 19.1, Fiber 1.1, Sugar 3.2, Protein 9.3

ONION SOUP



Onion Soup image

Toasted bread and gooey Gruyere are the perfect tried-and-true toppings for this satisfying bowl of caramelized onions in a flavorful broth.

Provided by Food Network Kitchen

Time 2h10m

Yield 6 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
3 1/2 pounds red onion, thinly sliced on a mandoline
2 teaspoons chopped fresh thyme leaves
1 clove garlic, minced
1 cup dry white wine
6 cups homemade or low-sodium canned chicken broth
Kosher salt and freshly ground black pepper
2 tablespoons cognac or brandy, optional
6 or 12 (1/2-inch) slices French baguette, toasted
12 ounces Gruyere, shredded (about 3 cups)

Steps:

  • In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onions, cover and cook for 30 minutes, stirring occasionally. Remove the cover; increase the heat to medium-high and cook until the onions are brown and caramelized, about 30 minutes. (Stir the onions frequently toward the end of this stage in the cooking so they do not scorch or burn.) Add the thyme and garlic; cook for 2 to 3 minutes more. Pour in the wine and scrape up the browned bits from the bottom of the pan with a wooden spoon; simmer until the wine is reduced by about half. Stir in the broth and 1 teaspoon salt and bring to a gentle simmer. Cover and cook for 30 minutes. Add the cognac if using and season with pepper. (The soup can be made to this point a day ahead and refrigerated.)
  • Preheat the broiler.
  • Divide the soup evenly among 6 heatproof crocks or bowls. Top each with 1 or 2 slices of the baguette and about 1/2 cup of the Gruyere. Place the bowls on a rimmed baking sheet and broil until the cheese is bubbly and brown. Carefully transfer each crock to a plate. Serve immediately.

AN ONION SOUP CALL'D THE KING'S SOUP



An Onion Soup Call'd the King's Soup image

This recipe is adapted from The Lady's Companion, a cookbook published in 1753, which was owned by Martha Washington.

Provided by Bonnie Lee @blee48

Categories     Other Soups

Number Of Ingredients 8

2 large bermuda onions, thinly sliced
1 quart(s) milk
1/2 teaspoon(s) mace blades
1/2 cup(s) (1 stick) butter
1 1/2 teaspoon(s) salt
1 - egg yolk
- chopped parsley
- croutons

Steps:

  • Place onions, milk, mace, butter, and salt in a saucepan. Bring to a boil, then reduce heat and cook slowly for 30-40 mins., or until onions are very tender. Pick out mace blades & discard.
  • Beat egg yolk in a small bowl, then add a little of the hot soup, beating constantly. Pour egg mixture into soup and cook a minute or two to thicken slightly.
  • Sprinkle each serving with finely chopped parsley, then add a few croutons.

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