Simple Cream of Onion Soup

Ingredients:
1/2 cup unsalted butter
2 1/4 pound yellow onions, sliced
1 bay leaf (preferably fresh)
7 Tbs. dry white vermouth
4 cups vegetable or chicken stock
2/3 cup double cream
1tsp. salt
freshly ground black pepper
(optional) a little lemon juice
croutons or snipped fresh chive to garnish

~ Melt 6 Tbs. of the butter in a large heavy-bottomed saucepan. Set about 1/2 pound (7-8 oz.) of the onions aside, and add the rest to the pan along with the bay leaf. Stir to coat the onions with butter, then cover and cook very gently for about 30 minutes. The onions should be very soft and tender, but not browned.
Add the vermouth, increase the heat and boil rapidly until the liquid has evaporated. Add the stock, and add the salt and then the pepper to taste. Bring to a boil, lower heat and simmer for 5 minutes, then remove from heat.
Leave the soup to cool, then discard the bay leaf and process the soup in a blender or food processor. Rinse the pan the soup was in. Return the soup to the rinsed pan.
Meanwhile, melt the remaining butter in another pan and cook the remaining onions, slowly, covered, until soft but not browned. Uncover and continue to cook until golden yellow.
Add the cream to the pureed soup and reheat in gently until hot, but do not allow it to boil. Taste and adjust the seasoning, adding the optional lemon juice if desired. Add the buttery onions and stir for 1-2 minutes, then ladle the soup into bowls. Sprinkle with croutons or chives and serve.

Serves 4