Onion Soup (Cream Onion Soup)

• 14 cup butter
• 5 large onions
• 5 cups beef broth (4 small cans)
• 12 cup dried celery leaves or 12 cup dried celery flakes
• 1 large potato (peeled & quartered)
• 1 cup white port or 1 cup cream sherry
• 34 cup vinegar (or more)
• 4 tablespoons sugar
• 1 cup heavy whipping cream
• 1 tablespoon dried parsley flakes
• salt & pepper

1. Melt butter in a large pot.
2. Add quartered onions, beef broth, celery leaves or flakes, quartered potato & bring to a boil.
3. Cover pot & simmer on medium-low heat for 30 minutes.
4. Puree little by little in a blender, emptying the puree from the blender into another large pot.
5. Continue to puree little by little, so that it won't splash out of the blender & placing the puree in the 2nd pot, until all of the puree is in the 2nd pot.
6. Mix in the wine, vinegar & sugar.
7. Bring to boil again & then simmer on medium-low heat for 5 minutes.
8. Stir in the cream, parsley, salt & pepper.
9. Heat on low flame another 5 minutes & be VERY, VERY CAREFUL NOT TO BOIL!

butter, onions, beef broth, celery, potato, white port, vinegar, sugar, heavy whipping cream, parsley flakes, salt

Taken from www.food.com/recipe/onion-soup-cream-onion-soup-77517 (may not work)