Sarah and Carol's Creamy Onion Soup (tied for 3rd place!)

This recipe is from the 1944 edition of The Good Housekeeping Cook Book that belongs to my (Sarah's) mother.



(This is their adaption of the recipe)

• 4 cups quartered large onions
  
• 5 Tbs butter, margarine, fat, or salad oil
  
• 1/4 tsp pepper
  
• 4 chicken bouillon cubes
  
• 4 1/2 cups water
  
• 1 cup light or heavy cream
  
• 1 1/2 tsp salt
  
• 5 croutons
  
• 2 Tbs grated provolone cheese

  
  Saute the onions in the butter until golden brown, spinkling them with the pepper while cooking. Dissolve bouillon cubes in the water, then bring to boil. Add browned onions. Continue boiling, covered for 1/2 hour. Then slowly stir in the cream and salt. Place croutons in each individual soup dish, and pour on the soup. Sprinkle cheese on top. Serves 5.
  
  
  
  The French Onion Soup is very similar, and a lot of people like it.