I believe winter has officially arrived in Virginia! Tonight was the perfect night to make something wonderful to keep us warm – so why not make a pot of yummy soup 🙂 Tonight we stepped back in time and made something that was most likely enjoyed by the Washington family – how cool is that?

While researching recipes today I was looking for something that was not complex and had only a few ingredients. So – this recipe for Onion Soup was perfect and I found it on the Mount Vernon website. It most likely was made in the Washington household and was a recipe included in the Hannah Glasse cookbook, The Art of Cookery Made Plain and Simple,which was first published in 1747 and went on to become a best seller for a century after it was published.

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The recipe was very easy and I truly recommend you try it at home. If you have onions (a lot!), flour and broth? You are all set…here is the actual recipe:

Onion Soup

Ingredients:

1/2 cup (1 stick) unsalted butter
2 1/2 pounds onions, peeled and coarsely chopped (7 to 8 cups)
1/3 cup all-purpose flour
4 cups water
2 cups Basic Beef Stock
1 teaspoon salt
1 slice bread, toasted and diced
2 large egg yolks, lightly beaten
1 tablespoon balsamic vinegar
Ground black pepper

Directions:

Melt the butter in a heavy skillet over medium heat. When the butter is sizzling, add the onions, cover, and cook for about 15 minutes, stirring often to prevent them from sticking to the pan, until they are very soft and caramelized. Add the flour, stirring to coat the onions, and cook for about 1 minute.
While onions are cooking, combine the water and stock, and bring to a boil over medium-high heat. When the onions are ready, mix them into the hot stock, stirring until well combined.
Pour a little of the hot stock into the skillet and stir, scraping up any onion particles that remain. Pour the stock into the stock and onions, and add the salt.
Stir in the diced toast, cover, and simmer for about 10 minutes.
Combine the egg yolks and vinegar. Gradually blend 1/2 to 1 cup of the hot soup into the egg yolk-and-vinegar mixture, stirring constantly to prevent the yolks from curdling. Stir the mixture into the soup, and simmer for several minutes until the soup thickens just slightly, stirring constantly. Again, do not let the soup boil, or the egg yolks will curdle.
Season with pepper and additional salt, if necessary, and serve hot.

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Of course we have our fun pictures from the kitchen tonight. Thank you to my ever so patient husband for cutting the soooooo many onions and for being my official taste tester.