This recipe came about exactly 33 years ago--my husband was involved in opening a restaurant in Manchester, VT and was asked if I would be willing to submit a recipe for the menu. Soupe a l'oignon was suggested so I just set about doing something different--eliminated the crouton and Gruyere, replaced the beef broth with chicken and then decided that cream (yes, heavy cream) would be the rich and silky way to go! The recipe below is what was on the menu at "Cobblestones" but nowadays I tend to use light cream or even half & half. It's not quite as luscious but we always seem to finish it with no trouble! The grated cheese is optional and we tend to "eat" this soup with a good, crusty baguette, green salad, a triple creme cheese and some red grapes...and, of course, a nice crisp white wine!

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