3 to 4 c. sliced onions
4 tbsp. butter
2 tbsp. flour
2 c. hot water
2 c. chicken stock
1/2 c. dry white wine
1/3 c. white rice (not instant)
Salt and pepper to taste
Bay leaf
2 to 3 c. milk
1/2 c. heavy cream
2 to 4 tbsp. soft butter

Cook onions in butter until tender. Add flour and cook 2 minutes without browning. Remove from heat. Add hot water, then chicken stock and wine. Bring to simmer and add rice and bay leaf. Season to taste. Simmer 30 minutes. Puree in blender. (Can be done ahead to this point). Bring soup to a simmer. Thin out with 2 to 3 cups milk. Stir in 1/2 cup or more heavy cream. Just before serving, remove from heat and add 2 to 4 tablespoon soft butter. Garnish with fresh parsley.