Caramelized Onion Cream Soup - cooking recipe

Ingredients

2 tablespoons unsalted butter
4 large onions, peeled and chopped
2 garlic cloves, chopped
1 cup white wine
2 tablespoons sherry wine
4 cups chicken stock, preferably brown stock
1 yukon gold potato, peeled and diced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1/2 cup heavy cream (35%)
salt & freshly ground black pepper

Preparation

In large saucepan, melt butter over medium-low heat and add onions.
Using a wooden spoon, stir onions until they soften and begin to carmelize, this will take 20-30 minutes.
Add garlic and 1/3 of the wine, continue stirring until wine is absorbed, this will deglaze the pan and onions will brown.
Add remaining wine 1/3 at a time following above procedure until it is absorbed.
Add sherry, stock, potato and fresh herbs.
Bring to a simmer and cook until potato is tender.
Remove from heat, carefully puree using hand blender.
If you prefer a very smooth soup, strain mixture.
Return soup to heat, add cream and season to taste.
Bring to simmer before serving, do NOT allow soup to boil.
Serve and enjoy!