Home › Soups › Cream of Browned Onion Soup

Cream of Browned Onion Soup

4 medium-sized onions 3 tablespoons slightly browned flour 1 cup water 3 tablespoons butter 2 cups milk 1 1/4 teaspoons salt Slice the onions, and put in a buttered pan. Add a little water, cover, and put in the oven, covered. When the onions are tender, remove the cover, and brown. Rub the browned onions through a colander, add the water, and the white sauce, made by adding the hot milk to the butter and slightly browned flour rubbed together until smooth. The white sauce should cook ten minutes in a double boiler before it is added to the onion. Reheat the soup, salt and serve. This makes one quart.