Simple Cream Of Onion Soup

A recipe from a 3 or 4 ingredients recipe book i own. great warm-up for cold days! i've substituted milk for the cream with no negative effects :)

Melt 6 tbsp of the butter in a large pan.

Set about 1 / 5 of the onions aside and add the rest to the pan.

Stir to coat in butter , then cover and cook very gently for about 30 minutes.

The onions should be soft and tender , but not brown.

Add the stock , about 1 tsp salt , and pepper to taste.

Bring to the boil , reduce heat , and simmer for 5 minutes.

Remove from heat.

Let soup cool , then blend until smooth.

Return soup to the rinsed pan.

Meanwhile , melt remaining butter in another pan and cook remaining onions over low heat , covered , until soft but not browned.

Uncover and continue to cook onions until they turn golden yellow.

Add cream to soup and reheat gently until hot , but do not boil.

Add buttery onions and stir for 1-2 minutes.

Serve immediately.

yellow onions, chicken stock, double cream, unsalted butter, salt and pepper