1/4 c. butter
3 (16 oz.) jars whole boiled onions, well drained
3 inch cinnamon stick
4 - 5 c. chicken broth
2 c. Half & Half
Pinch nutmeg
White pepper to taste
Celery leaves for garnish

Melt butter in Dutch oven or large heavy sauce pot over medium - low heat. Add onions and cinnamon stick. Cover and cook 30 to 45 minutes until onions are lightly browned and glazed. Stir near end of cooking time to prevent scorching. Discard cinnamon stick. Add 3 cups chicken broth, stirring to scrape up browned bits. Remove from heat. Puree in batches in food processor or blender. Can be prepared ahead of time to this point. Return puree to pot; stir in 1 cup broth, the Half & Half, nutmeg and pepper. Simmer 5 minutes or until hot. If too thick, thin with a little additional broth; if too thin, simmer uncovered 4 to 5 minutes, stirring often. Garnish with celery leaves. Makes 8 first - course servings.