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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From a recipe book on 18th century frontier outpost recipes - this was most popular before the War of Independence and fell out of favor due to the name around then. Ingredients:
2 large onions |
1 quart milk |
1 tablespoon butter |
salt |
1 egg yolk |
Directions:
1. Slice onions, add milk and butter. Salt and bring to a boil.
2. Cook slowly until onions are tender.
3. Beat egg yolk in a small bowl and add a small amount of hot soup, beating as you add it.
4. Pour mixture back into pot and cook a little longer.
5. Serve with cornbread.
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