ramelized Cream of Onion Soup.

1/4 cup unsalted butter

3 large yellow onions, peeled and sliced

1/2 teaspoon ground white pepper

1 1/2 teaspoons dried thyme

1/4 cup all-purpose flour

1 1/2 cups dry sherry

1 quart low sodium chicken stock

2 cups heavy cream

1 tablespoon kosher salt

1 tablespoon lemon juice

1 teaspoon hot sauce

2 twists of freshly ground pepper

1. In a heavy saucepan, melt the butter and add the sliced onions. Sauté the onions over medium heat until they are caramelized. This step can take 30 minutes. You’ll want to stir the onions often to prevent them from burning.

2. After the onions have caramelized, stir in the white pepper and thyme. Add the flour and mix thoroughly with caramelized onions. Pour in the sherry and cook until thickened.

3. Stir in the chicken stock and bring to a boil. Reduce heat and let cook for 5 more minutes. Add cream, lemon juice, salt, black pepper, and hot sauce. Cook until heated through.

4. If needed, adjust seasoning.