An Onion Pottage, The Accomplisht Cook, Robert May
Fry good store of slic’t onions, then have a pipkin of boiling liquor over the fire, when the liquor bils put in the fryed onions, butter and all, with pepper and salt: being well stewed together, serve in on sops of French bread.
3 tbsp. olive oil
½ pound of onions peeled and sliced 1/4 “thick
4 cups vegetable stock
1 tsp. salt
1/8 tsp. pepper
Melt butter in a large skillet, add sliced onions and sauté for about 10 minutes or until golden brown stirring occasionally. Bring broth to boil, add onions and cook over medium heat for ten minutes. Season with salt and pepper. Put toasted bread in individual bowls, pour broth over the onions and serve immediately.