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Soubise Soup

Put into a saucepan two thinly sliced onions, four thin slices of bread, one-half pint of milk and two pints of water. When boiling, mix with the above ingredients two ounces of butter, and salt and pepper to taste. Stew them slowly by the side of the fire until the onions will mash to a pulp. Pass the soup through a fine hair sieve. return it to the saucepan, add the beaten yolks of two eggs, and stir it by the side of the fire until thick. Pour the soup into a tureen, and serve with sippets of toast. Spanish Soup, Parisian Style Chop up four large onions and fry them in a little butter. Add a small quantity of sugar, and when the onions are of a light golden color put them into a saucepan with two quarts of warmed broth, a little parsley, and a bay leaf, and boil for eight minutes. Place some thin slices of toast in a tureen, arranging them in layers, sprinkle with pepper, pour the soup over them and serve.