Onion Soup
1/2 pound Spanish onions 1 1/2 ounces butter 1/2 pint barley stock 1 ounce patent groats 1 quart milk Salt and pepper Cut the onion into thin slices, and fry it in the butter to a golden brown. Add the barley stock, and cook for twenty minutes. Mix the groats smoothly with a little of the milk, and boil the rest. When boiling, add the groats, and boil for ten minutes. Add to the onion. Season and serve.