2 lg. Spanish onions
2 oz. garlic
4 z. butter
4 oz. flour
2 pts. chicken stock
1/4 pt. fresh cream

Slice onions and sweet off in pot with 4 ounces butter and garlic. NOTE: This must be done at a moderate heat so as to extract all the flavor of the onions.

Add flour and make a roux. Cook out slowly and without browning.

Add cold stock. Bring to the boil whisking continuously so as to prevent lumps or burning. Once boiled, reduce and simmer for 20 to 30 minutes.

Pass the soup through a blender and place back into a clean pot. Add cream and serve.