Place the sugar in a stewpan over a slow fire until it begins to melt
Keep it stirred with a wooden spoon until it becomes black
Add the water, and let it dissolve
Cork closely, and use a few drops when required
Note: In France, burnt onions are made use of for the purpose of browning. As a general rule, the process of browning is to be discouraged, as apt to impart a slightly unpleasant flavour to the stock, and, consequently, all soups made from it. Source: The Book of Household Management by Isabella Beeton (1859)
Brilla Soup
