The New Zealand Railways Magazine, Volume 15, Issue 3 (June 1, 1940)
Slice three large onions and fry them slowly until delicately browned. Turn the fried onions into a saucepan and add a quart of water, salt and pepper. Let simmer for half an hour. Take a little of the cooled soup liquor and beat up the yolk of an egg in it. Off the fire, stir this into the soup. Reheat without letting the soup boil. Have crisply toasted bread with this soup, input a few cubes of very dry toast in the soup. The addition of grated cheese makes a nutritious dish.
Onions added to potatoes which are being fried, boiled or baked will please “onion-lovers.”page 59