Onion Soup Recipe

• ½ pound Spanish onions
• 1½ ounces butter
• ½ pint barley stock
• 1 ounce patent groats
• 1 quart milk
• Salt and pepper

1. Cut the onion into thin slices and fry it in the butter to a golden brown.
2. Add the barley stock and cook for twenty minutes.
3. Mix the groats smoothly with a little of the milk and boil the rest.
4. When boiling, add the groats, and boil for ten minutes.
5. Add to the onion.
6. Season and serve.

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