From: The Thorough Good Cook

Soups: 23. Onion Soup

Brown a dozen small onions (cut in rings) to a nice golden tinge, and drain them ; cook them lightly in broth, and stew them for twenty minutes in clear broth colored with veal jelly-gravy, which is the best material known for colouring soups or sauces. Serve with toasted sippets previously soaked in the tureen.