Creamy Onion Soup

• 5 medium yellow onions
• 2 (14 ounce) cans chicken stock (or vegetable stock)
• 23 cup whipping cream
• 12 cup unsalted butter
• salt and pepper
• crouton
• parsley

1. Cut the onions in quarters (hold your breath and you won't cry) and process them briefly in your processor.
2. Stir the onions into the melted butter in a deep frying pan over low heat.
3. Cover the pan and cook gently until very soft, about 25 to 30 minutes.
4. Add the stock and bring to a boil.
5. Reduce heat and simmer for 5 minutes.
6. Remove from heat to cool down a bit before pureeing them in your blender (in two batches).
7. Pour the puree into a large sauce pan, stir in the whipping cream and reheat but don't boil.
8. Salt and pepper to taste and fill those bowls.
9. Add crisp croutons and a sprinkle of parsley to each bowl of this heavenly soup and wait for the compliments.

yellow onions, chicken stock, whipping cream, unsalted butter, salt, crouton, parsley

Taken from www.food.com/recipe/creamy-onion-soup-259110 (may not work)