Vidalia Onion Soup

Ingredients

• 6 large Vidalia onions
• 6 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup milk
• Chopped fresh parsley for garnish (optional)

Directions

Slice onions thinly. Place half of the onions in a skillet with half of the butter; cook, covered, over medium-high heat until soft, about 10 minutes. Remove to a platter, and cook remaining onions with butter. Return two-thirds of the reserved onions to the skillet. (Reserve the rest for garnish. )

Stir in flour until well combined with onions. Slowly stir in chicken broth. Remove from heat, and let cool about 10 minutes. Stir in cream and milk.

Pour into a blender, and blend until smooth and creamy. Return to stovetop, and heat through over medium-low heat. Pour into bowls, and garnish with reserved onions and chopped parsley.