[Sca-cooks] period oion soups

[Gretchen Beck]

>  The standard answer  for my question about what soup to
> serve  has
> been "french onion"   Maybe I should just bow to the obvious. I was
> hoping
> to find something "new"


Why not try the oyle sops from the two-15th C cookery books; it can be 
interpreted as an onion soup in a beer base:

.xxxiij. Oyle Soppys.?Take a gode quantyte of Oynonys, an mynse hem not to 
smale, an sethe in fayre Water: þan take hem vp, an take a gode quantite of 
Stale Ale, as .iij. galouns, an þer-to take a pynte of Oyle fryid, an caste 
þe Oynonys þer-to, an let boyle alle to-gederys a gode whyle; then caste 
þer-to Safroune, powder Pepyr, Sugre, an Salt, an serue forth alle hote as 
tostes, [leaf 11.] as in þe same maner for a Mawlard & of a capon, & hoc 
qu?re.*

The soupes dorroy is also a possibility:

.xxx. Soupes dorroy.?Shere Oynonys, an frye hem in oyle; þanne take Wyne, 
an boyle with Oynonys, toste whyte Brede an do on a dysshe, an caste þer-on 
gode Almaunde Mylke, & temper it wyth wyne: þanne do þe dorry a-bowte, an 
messe it forth.


toodles, margaret