Onion soup hangover cure

Onion Soup Hangover Cure

The tastiest (and only tolerable) vintage hangover cure that I have found is a classic, light onion soup. This particular recipe was originally published as “onion soup” in the Sunday Times (Perth), July 14th, 1935

Other hangover cures of the time included raw eggs, Worcestershire sauce and oysters, donating blood (although that was in an emergency during WW2 and not generally recommended) , and giving up and staying drunk.


2 medium sized onions, sliced finely

570 ml or 2 1/4 cups of stock (a brown stock or vegetable stock both work well)

1 cup of water

1 tablespoon of butter or margarine

4 teaspoons of plain or all purpose flour

salt and pepper

to garnish




Finely slice the onions and cook in a saucepan in the butter until they’re see-through.

Add the flour and cook for a couple of minutes.

Add the stock and the water. Simmer for 15 minutes.

While the soup is simmering, toast your bread, put some cheese on top and put it under the grill (broiler to my US visitors) until melted.

Once the soup has cooked for the 15 minutes, add the seasoning. If you’re using a commercially made stock don’t add the salt.

Serve in soup bowls with the cheesy toast floating on top.

Pumpkin soup form the 1950's

Pumpkin Soup

Pumpkin Soup. A creamy, warming soup perfect for Winter
Originally published in the Sydney Morning Herald, July 24th 1952


2 medium sized potatoes, peeled and chopped

2 stalks of celery, chopped

1 large onion, chopped

2 cups of pumpkin or orange winter squash. Chopped.

570ml or just over 19oz milk. You don’t need to chop that.

3 tsp plain flour (US all purpose flour)

Salt and pepper to taste

A pinch of nutmeg


Put all of your chopped vegetables into a large saucepan.

Cover all of it with cold water.

Simmer on the stove until everything is soft.

Drain off the water and blend.

Take the flour and put it in a bowl. Add a little of the milk and mix into a paste.

Pour in the rest of the milk and stir thoroughly.

Pour the milk and flour mixture into the vegetables and stir over a low heat until it thickens.

Season with salt, pepper and nutmeg.

Serve with a dollop of sour cream or little squares of toast floating on the top.