SC - Onion Soups

[Robin Carroll-Mann]

I didn't keep the originals, hence don't remember the details, but I 
know there was some discussion recently of onion soup.  Someone (I 
think) wanted to know if there were any onion soups based on a meat 
stock, and there was also some lively debate about "French" 
onion soups taopped with bread and cheese.  Here is a translation of 
a recipe from the 1528 edition of the "Libro de Guisados".  I have 
not tried redacting this one (I'm a better researcher than cook, I'm 
afraid), but if anyone would like to play with it, please do.

Potage of Onions Which They Call "Cebollada"

Take peeled onions which are well washed and clean and cut them in 
thick slices, and cast them in a pot of boiling water, and then 
having let them come to a boil once or twice, take them out of the 
pot and press them between two wooden chopping boards and them fry 
them gently with good fatty bacon or with bacon grease, stirring with 
a little shovel and moving it about in the frying pan with the 
aforementioned little shovel which should be of wood.  And if the 
onions dry up, cast in some good fatty mutton broth until the onions 
are well cooked.  And then take almonds which are well peeled and 
white and grind them well in a mortar and then dissolve them in 
good mutton broth and pass them through a woolen strainer and then 
cast the almond milk in the pot with the onions and mix it well, and 
cook them well until the onions are cooked in the almond milk, and 
cast good grate cheese from Aragon in the pot, and stir well with a 
stirrer as if they were gourds, and when they are well mixed with the 
cheese and you see that it is cooked, prepare dishes, first casting 
into the pot a pair of egg yolks for each dish, and upon the dishes 
cast sugar and cinnamon if you wish; and it is good.
Lady Brighid ni Chiarain of Tethba
Barony of Settmour Swamp, East Kingdom
mka Robin Carroll-Mann *** harper @ idt.net
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