Difficulty: Easy - for beginners
Dietary guidance: v n
1/2 c sweet butter
2 1/2 lbs onions, peeled and sliced thin
4 c chicken stock
2/3 c heavy cream
Melt 6 Tbs butter in a large heavy pan. Add 2 lbs of the onion slices to the pan. Stir to coat in butter, cover, and cook gently for 30 minutes.
Add the stock to the onions. Add salt and pepper to taste.
Bring to a boil then reduce heat and simmer for 5 minutes.
Let the soup cool. Process the soup through a blender or food processor then return it to the pan.
In another pan, melt the remaining butter and cook the remaining onions as before.
Add the cream to the pureed soup mixture and heat gently until hot (but do not boil). Add in the buttery onions.
Ladle into bowls and serve.
* be sure that when cooking the onions they are not allowed to brown