Onion Soup with Parmesan Cheese Browned, and Thickened Onion Soup

(Soupe a l'Oignon et au Parmesan Gratine et Soupe a l'Oignon liee).

Cut into small eighth of an inch squares, two medium or four ounces of onions, fry them in butter and moisten with two quarts of broth, adding a bunch of parsley garnished with chervil, bay leaf and a clove of garlic; season with a little salt, pepper and some meat extract; boil for twenty minutes, then remove the bouquet, and pour the soup over very thin slices of bread placed in a metal soup tureen, in intervening layers of bread and cheese, parmesan, finishing with the parmesan, and sprinkle a little over the top of the soup. Bake in a hot oven.

Onion Soup Thickened.—To prepare onion soup cut up two medium onions, mince them finely, and fry them colorless in butter, adding two dessertspoonfuls of flour, and cooking it a few moments with the onions, then dilute with two quarts of broth. Season with pepper and a little salt, boil for ten minutes, and just when ready to serve thicken the soup with raw egg-yolks diluted in cream, and a little fine butter. Pour the soup over round, thin slices of bread, about one inch and a quarter in diameter, dried in the oven.