1 kg variety of onions, sliced
1 litre of chicken stock
2/3 cup of double cream
1/2 cup of butter
Melt butter in a large pan. Add the onions and stir to coat in the butter, then cover and cook very gently for about 30 minutes. The onions should be very soft and tender, but not browned.
Add the chicken stock and season to taste. Bring to the boil, reduce the heat and simmer for 5 minutes, then remove from the heat.
Leave the soup to cool, then process it in a blender. Return the soup to the pan. Add the cream to the soup and reheat it gently until hot, but do not allow it to boil. Taste and adjust the reasoning. Serve with chopped chives.
I think the first western soup I tasted is cream of xxxxxx, (chicken, mushroom) probably from Campbell. I don’t recall having tried cream of onion soup or it could be that I am so used to French onion soup that I have always subconsciously ignored this cream of onion soup. But it is fantastic, in a sense it may be better than French onion soup as this way of cooking it brings out the natural sweetness of the onion, whereas for french onion soup, it tends to be slightly overshadowed (perhaps because of my skill and the skill of those who cooked the ones i’ve tried) by the cognac/brandy and the cheese on top.