How to make it

  • Slice onions and sweet off in pot with 4 ounces butter and garlic. NOTE: This must be done at a moderate heat so as to extract all the flavor of the onions.
  • Add flour and make a roux. Cook out slowly and without browning.
  • Add cold stock. Bring to the boil whisking continuously so as to prevent lumps or burning. Once boiled, reduce and simmer for 20 to 30 minutes.
  • Pass the soup through a blender and place back into a clean pot. Add cream and serve.

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