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Soup

Potage a LA Bonne Femme

A simple onion soup made with stock and onions, thickened with roux, rice‑flour, or arrowroot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Potage a LA Bonne Femme

Potage a LA Bonne Femme

Ingredients

Directions

Prepare

  1. Prepare a little more than a quart of common stock.

  2. Cut the onion into very thin rounds.

Cook and finish

  1. Add the onion to the stock and simmer until the onion is tender.

  2. Thicken the soup using roux, rice‑flour, or arrowroot as desired.

  3. Strain the soup to remove any lumps before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Common stock
Forms the liquid base of the soup and carries the onion's flavour.
Onion
Softens during simmering and adds sweetness and savoury aroma to the broth.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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