ONION SOUP (BELGIAN RECIPE)

Mince some thick onions, five or six, and let them color over the fire in butter. Add a dessert−spoonful of
flour, sprinkling it in, and the same amount in gravy; thicken it with potatoes and when these are cooked,
peas, all through a sieve. Bring the purée to the right consistency with milk, and let it simmer for a few
minutes before serving, adding pepper and salt.