Yield: 25 servings
11/4 lbs. butter
5 lbs. yellow onions
21/2 lbs. red onions
1 bunch leeks
3 bay leaves
2 cups dry vermouth
to taste white pepper
to taste chicken base
1 gal. heavy cream
1/4 cup cornstarch
as needed chives, chopped
- Place butter, onions, leeks and bay leaves on slow heat and cook until onions are translucent. add 11/2 cups vermouth.
- Add white pepper and chicken base to taste for desired salt content.
- Add cream and bring to simmer. mix the rest of the vermouth with cornstarch and add to soup until it reaches desired thickness.
- Serve garnished with chives (optional).
Recipe and photo from National Onion Association.
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