From the May 8, 1908 The News Record:
Onion Soup Milanese: Melt half a cupful of butter in a frying pan, and when golden brown add three onions cut in thin slices. Fry these until they are transparent; cover with a lid and set far back on the stove to simmer or steep for an hour. Add a quart of milk and bring to a boil. Toast half a dozen squares of bread a golden brown and lay these in a piping hot tureen. Pour over the toast the boiling soup and scatter over the top of this half a cupful of grated Parmesan or other rich cheese.