1/2 cup (125 mL) butter
2 1/4 pounds (1 kg) yellow onions, sliced bay leaf
1/2 cup + 1 tablespoon (105 mL) dry white wine
4 cups (1000 mL) chicken stock
1 teaspoon (5 mL) each salt and pepper
2/3 cup (150 mL) heavy cream
Lemon juice (optional)
Melt 6 tablespoons (90 mL) butter in a large, heavy pan. Set about 1/4 cup (125 g) of the onions aside, and add the rest to the pan with the bay leaf.
Stir to coat, cover, and cook gently for about 30 minutes. The onions will be soft and tender but should not brown. Add wine, increase the heat and boil rapidly until liquid is evaporated. Add chicken stock, salt and pepper. Bring to a boil; lower the heat and simmer for 5 minutes. Remove from heat; let cool, then remove bay leaf. Purée the soup in a blender or food processor. Return the soup to the rinsed pot. Meanwhile, melt remaining butter in another pan, and add remaining onions; cover and cook gently until soft but not browned, about 10 minutes. Uncover and continue to cook until golden yellow.
Add cream to the soup, and reheat gently until hot, but not boiling. Taste and adjust seasoning, if necessary, adding a little lemon juice if you wish. Add the buttery onions and stir. Serve garnished with chives. Makes 4 servings.