Evening Republican, Volume 20, Number 306, Rensselaer, Jasper County, 26 December 1916 — Cream of Onion Puree. [ARTICLE]

Cream of Onion Puree.

Put two or three large onions through the food chopper and cook the juice and pulp in two tablespoonfuls of butter until a golden brown. Add a pinch of soda dissolved in a table; onful of water. Have ready a quart of milk'«calded l in a double boiler; add the onions and cook until creamy. Season with salt, pepper and paprika and thicken with cracker crumbs. Sprinkle grated cheese over the top when served. Send buttered toast bars to the table with this soup.