Onion Pottage
This recipe is a favorite of Svaty Sebesta's feastocrats.  Its easy and
quick and inexpensive - and tastes delicious.  It is normally served at
first remove with cheeses.  Be sure to advise the servers to only put
enough pottage on the toast to sop it.  We had some new servers who
served it like a bowl of soup with bread floating on top.  We ran out
halfway through the hall and the feastocrats barely escaped with their
lives.  The recipe is from The Compleat Anachronist Vol 79, From The
Kitchens of Castle Gillywick - Willihilda the Kitchen Wench.

Ingredients:

      3 tablespoons butter
    1/2 pound onions, sliced 1/4 inch thick
      4 cups beef broth
      1 teaspoon salt
    1/8 teaspoon pepper
        garlic and herbs to taste
        slices of toasted french bread

Melt the butter in a skillet and add onions, sauteing them until they are
golden brown in color.  Bring the broth to a boil and add the onions.
Cook over medium heat for about ten minutes.  Put slices of the toasted
French bread into individual bowls and pour the pottage over them.
For a special treat, sprinkle grated white cheeses on the top of the
pottage.





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Last Updated 18 April 1997 by Thomas macPaul the Younger