White House Onion Soup with Egg Yolks (1887)

• I quart milk
• 6 large onions
• yolks of 4 eggs
• 3 tablespoonfuls of butter
• 1 large tablespoonful of flour
• one cupful of cream
• Salt and pepper

"Put the butter in a frying pan. Cut the onions into thin slices and drop in the butter. Stir until they begin to cool; then cover tight and set back where they will simmer. but not burn, for half an hour. 

"Now put the milk on to boil, and then add the dry flour to the onions, and stir constantly for 3 minutes over the fire. Turn the onion mixture into the milk, and cook for 15 minutes. Rub the soup through a strainer, return to fire, and season with salt and pepper.

"Beat the yolks of the eggs well, add cream to them, and stir into the soup.  Cook 3 minutes, stirring constantly. If you have no cream, use milk, in which case add a tablespoonful of butter at the same time.

"Pour over fried croutons in a soup tureen. This is a refreshing soup when fatigued."

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

More "Lost" Soup Recipes
White House Cream of Asparagus Soup (1887)

Avocado Cream Soup (1948)
Winter Tomato Soup with White Wine (1962)

Curried, Lemony Cream of Chicken Soup (1960)