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Onion Soup, Brown

Take about two dozen small silver onions--such as would be used for pickling--peel them carefully, sprinkle a little sugar on them, and fry them till nicely browned in a little hot butter. Pour over them two pints of clear brown gravy soup nicely seasoned and strongly flavoured with onions. Let all boil up together, and serve very hot. If preferred, this soup may be thickened by stirring into it a table-spoonful of ground rice or flour mixed smoothly with a small quantity of cold water. Time, about ten minutes to brown the onions. Probable cost, 1s. 6d. Sufficient for four or five persons.