Soupes Dorroy

This recipe is a French Onion soup precursor but is more in keeping with an appetizer or finger food. The parts can be precooked and brought to the site easily enough and then warmed and assembled at need. This makes it an ideal food for display purposes, buffets, and demos.

Soupes Dorroy

Shere Oynonys, an frye hem in oyle; thane take Wyne, an boyle with Oynonys, toast whyte Brede and do on a dysshe, an caste ther-on gode Almaunde Mylke, & temper it with wyne: thane do the dorroy abowte, and messe it forth.

Slice onions, and fry them in oil; then take wine, and boil it with the onions, toast white bread and put it on a dish, and cast on to it good almond milk, tempered with wine; then put the dorroy about and serve it forth.

4 cups thinly sliced onions
1 tablespoon oil
½ cup white wine
Sliced sourdough bread
½ cup almond milk
½ cup white wine

Cook onions in oil until golden brown, add the wine and simmer until it evaporates. Set aside. Toast bread in rounds and place on serving dish. Mix the almond milk and white wine, it will curdle slightly and should be whipped to smooth the texture. Lightly soak the round with the mix of almond milk and white wine and top with sliced onion mix. Serve.