Here is a copy of the recipe for YOC soup, from the squadron cookbook published in 1977. (Source: J Feeney)
Another YOC SOUP RECIPE, I believe from the 1989 version of the 345 TAS cookbook.
Ingredients
2-3 onions, sliced lengthwise (I assume sweet onions but any of you good cooks have any recommendations as to type of onions?)
1/2 lb butter
1 cup flour
2-3 qts chicken stock
2-3 chicken bouillon cubes
1/2 can condensed milk. I have been told you should use whole milk here.
Salt to taste
French bread
Swiss cheese
Directions
Melt butter in large sauce pan
Saute onions
Add flour and saute again
Brown lightly, but do not scorch flour
Add chicken stock a little at a time, stirring constantly
Add bouillon cubes, salt and pepper
Add canned milk and heat through
Put soup in bowls and top each serving with a slice of French bread and swiss cheese
Put under broiler or in oven just to melt the cheese
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Here is a link to an illustrated version someone put on the internet.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
In August, 1989, the 345th TAS published their cookbook, named COMBAT COOKING. I have a copy and will try to get a downloadable PDF of it when I learn how. Also, I think there is an earlier version too if anyone can help me out.
Also, believe there is an earlier version, 1977. If someone could make a copy of it, I will put it on here too.
