Creamy Caramelized Onion Soup - cooking recipe

Ingredients

2 medium white onions, chopped
6 tablespoons butter
1 tablespoon garlic, minced
1/4 cup flour
2 cups milk, warm
4 cups vegetable broth
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1 teaspoon salt
1 teaspoon pepper
1 large parsnip, chopped
4 ounces portabella mushrooms, chopped
3 red potatoes, chopped

Preparation

In a medium pot, melt the butter over medium heat. Add onion and garlic. Stir continuously until onions are caramelized (brown, but not burned), about 30 minutes or more.
Whisk in flour, cook for 2 minutes.
Add milk or half-and-half, whisk until smooth.
Add balsamic vinegar, Worcestershire sauce, salt, pepper, and broth. Let simmer for 20 minutes.
Add vegetables, mix thoroughly, and let simmer for 20 minutes, or until vegetables are tender.
Turn off heat and let it cool for a few minutes.
Puree soup in batches until at least half of the soup is blended. Mix thoroughly.
Cook over medium heat until hot.