Caramelized Onion Soup

• 1/4 c. (1/2 stick) unsalted butter
• 3/4 lb. white onions, coarsely chopped
• 1 lb. red onions, coarsely chopped
• 1 lb. leeks (white and pale green parts only), coarsely chopped
• 3 large shallots, coarsely chopped
• 4 garlic cloves
• 1 large bay leaf
• 1/2 tsp. dried sage
• pinch of dried thyme, crumbled
• 2 c. Madeira
• 8 c. chicken stock or canned low-salt broth
• 1 c. whipping cream
• crumbled Stilton cheese or other Blue cheese

1. Melt butter in heavy large pot over medium-high heat.
2. Add all onions, leeks, shallots, garlic, bay leaf, sage and thyme.
3. Cook until onions turn deep golden brown, stirring frequently, about 45 minutes.
4. Add Madeira and bring to a boil, scraping up browned bits.
5. Boil until liquid is reduced by half, about 10 minutes. Add stock and bring to a boil. Reduce heat and simmer until mixture is reduced to 8 cups, about 2 hours.

butter, white onions, red onions, leeks, shallots, garlic, bay leaf, sage, thyme, madeira, chicken, whipping cream, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726635 (may not work)