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INGREDIENTS
4 oz. or 1/2 cup of unsalted sweet butter
2 1/2 lbs. of yellow onions sliced
4 cups of good chicken or vegetable stock
2/3 cup of heavy cream

DIRECTIONS
4 oz. or 1/2 cup of unsalted sweet butter
2 1/2 lbs. of yellow onions sliced
4 cups of good chicken or vegetable stock
2/3 cup of heavy cream

Melt butter in a heavy pan  ( 3 oz. )
Set aside about 6 oz. of the onions and add the remaining amount
Stir to coat in butter, cover and cook gently for a half hour ( onions should be soft but not brown)
Add stock and 1 tsp. of salt and freshly ground pepper to taste
Bring to a boil
Reduce heat and simmer for 5 mins.
Remove from heat and allow to cool
After it has cooled, add to a food processor and blend
Return to the rinsed pan

Meanwhile take remaining butter and remaining onions and cook to brown
They should become a golden yellow color
Add cream and the blended cooled soup to the pan
Reheat gently without allowing it to boil
Add the butter and onions and stir for 1 to 2 mins.
Serve immediately

*  Adding the second batch of onions gives the soup texture.  Just do NOT allow these second batch of onions to become to brown or become crisp.