CookEat Recipe

Onion Soup Bourgeoise

Name: Onion Soup Bourgeoise
Ingredients: 4 White onion — Medium white onions; 2 Tablespoon Butter — Melted butter for onions; source unit: tablespoon; 2 Tablespoon Flour — Flour; source unit: tablespoon; 1890 Millilitre Milk — Milk, two quarts; source unit: millilitre; 2 Teaspoon Salt — Salt; source unit: teaspoon; 0.25 Teaspoon Cayenne pepper — Cayenne, one saltspoon provisional; source unit: teaspoon; 0.25 Teaspoon Nutmeg — Nutmeg, one saltspoon provisional; source unit: teaspoon; 1 Pasteurized egg yolk — ONE pasteurized yolk equivalent for the cream liaison.; 118 Millilitre Cream — Cream, one gill; source unit: millilitre; 14 Gramme Butter — Butter for finish, half ounce; source unit: gramme; 6 Slice French bread — French-bread slices, toasted separately

Browned onion and milk soup bound with cream and egg yolk, with six toasts. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1861. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use ONE pasteurized yolk equivalent and monitor the gently heated soup to 74°C without curdling. Limites : Actual product weights, heat measurements, texture, finished yield and portion sizes remain unmeasured. Historical times are guides; retain the stated cooking controls and quantities.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

4 White onionMedium white onions
2 Tablespoon ButterMelted butter for onions; source unit: tablespoon
2 Tablespoon FlourFlour; source unit: tablespoon
1890 Millilitre approximately 8 US cupsMilkMilk, two quarts; source unit: millilitre
2 Teaspoon SaltSalt; source unit: teaspoon
0.25 Teaspoon Cayenne pepperCayenne, one saltspoon provisional; source unit: teaspoon
0.25 Teaspoon NutmegNutmeg, one saltspoon provisional; source unit: teaspoon
1 Pasteurized egg yolkONE pasteurized yolk equivalent for the cream liaison.
118 Millilitre approximately one half US cupsCreamCream, one gill; source unit: millilitre
14 Gramme approximately one half ouncesButterButter for finish, half ounce; source unit: gramme
6 Slice French breadFrench-bread slices, toasted separately

Method

Steps

Step 1
Halve and slice four onions. Brown in two tablespoons butter; source gives no time for this colour stage. Stir in flour one minute, add two quarts milk and boil gently forty minutes.
Step 2
Add the salt, cayenne and nutmeg. Whisk ONE pasteurized yolk equivalent with ONE GILL cream; temper into the soup with HALF OUNCE butter and heat gently TWO MINUTES as a guide, monitoring to 74°C without curdling. Serve with SIX toasted French-bread slices separately.

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