Soups: Four Onion by Recipe Cottage

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	Four Onion

		Cream of Onion Soup 2 med red onions, coursely choppled 2 med yellow onions, coursely chopped 6 scallions coursely chopped 5 shallots coursely chopped 5 cloves garlic coursely chopped 1/2 bottle dry white wine (chardonnay, sauvignon blanc) 3 quarts of chicken broth 2 pints heavy cream pinch of salt pinch of pepper pinch of white pepper 1 tbsp of dried parsley 6 scallions cut into fine strings Saute onions, shallots, garlic and chopped scallions in 1 tbsp butter until translucent. Add wine, salt, pepper and parsley. saute 10 minutes. Add chicken stock. Bring to boil and simmer 30 minutes. Strain the onoins, puree and return to the broth. Lower heat and slow add 3 cups of cream. Stir frequently for 20 minutes. Whip the remaining cup of cream until firm. Deep fry the onion strings and let dry on paper towel. Serve soup with a dollop of whipped cream and onion string garnish.