Henry’s French-Style Onion Soup

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 up a very dry dry Gibson all during the preparation and the cooking.”

Slice 5 medium sized onions, separating all rings from each other. Melt 1/4 lb. butter in heavy iron skillet, large size: cook onions in butter till they are barely golden.

Sprinkle 1 + 1 = 2 tbsp. flour, and continue to cook until the onions and not you are limp.

In another 4-5 quart sauce pan, simmer 1 qt. 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 so that now you can transfer all the contents of the skillet 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 (13 oz. size).

Sprinkle on 1/4 lb grated sharp cheddar cheese and fold in as it melts. Season with 2 tsp. salt & 1/2 tsp. 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.