Henry’s Onion Soup

Preparation Instructions

I am printing this recipe the way I received it in 1963 from a Radiologist named Henry at the New England Deaconess Hospital. “This soup should have the consistency of light cream, smooth and delicate; unadulterated and non-deteriorated. To insure this, one should be sipping a very dry Gibson during the preparation and the cooking.”

Slice 5 medium sized onions, separating all rings from each other. Melt 1/4 pound of butter in a large, heavy iron skillet. Cook onions in the butter till they are barely golden. Sprinkle 2 Tablespoons of flour into the onions, and continue to cook until the onions and not you are limp.

In another 4-5 quart sauce pan, simmer 1 quart of beef broth/consomme (or it can be chicken – whichever you have on hand).

Add one (1) cup of the broth to the onions so that this thins down the mess. Then transfer all the contents of the skillet back to the sauce pan. Bring to a boil, lower the boil and just let it simmer from now on in. Add 1/2 cup boiled milk and then add 1 can of evaporated milk which has been previously enriched with vitamin D by the manufacturers. Sprinkle on 1/4 pound of grated sharp cheddar cheese and fold in as it melts. Season with 2 teaspoons of salt & 1/2 teaspoon of freshly ground pepper.

Serves 6 empty soup bowls.

Before serving, after the bowls have been filled, sprinkle on a dash of the same cheese and 1 pat of butter, just for the sake of appearances; this will put you in solid with your dinner guests. I left Henry’s humor in the instructions.