3 tbsp. butter
4 med. yellow onions, quartered
1/2 c. pecans, chopped
1/2 c. fresh basil, chopped
1 1/2 c. parsley, chopped
Salt and pepper to taste
1/2 c. heavy cream
4 c. chicken stock
1/2 c. chopped artichoke hearts
Additional fresh basil for garnish

In medium saucepan, melt butter over low heat. Add onions; cook 15 minutes. Add pecans; cook, stirring occasionally over medium heat for 10-15 minutes. Watch carefully or onions caramelize and easily burn. Add basil, parsley, salt and pepper.

Remove from heat. Puree mixture in blender. Return to heat in saucepan. Add cream, chicken stock and artichoke. Bring to slow boil, then remove at once. Garnish with fresh basil. Serve.