1 head of boston lettuce
1 c. chicken stock
1 qt. half and half
2 med. onions, sliced
1 c. butter (two cubes)

Cook onions for 1 hour in 1 cube of butter. Boil chicken stock and 1 cube butter. Add shredded lettuce to chicken stock and butter. Puree onion and lettuce mixture. Add half and half. 6 to 8 servings.