Creamy Onion Soup

INGREDIENTS:

5-6 medium to large onions, thinly sliced

4 tablespoons butter

1 tablespoon EVOO

2- 3 sprigs fresh Thyme, pulled off the stems

1 clove garlic, minced

3 ½ cups Trader Joes Low Sodium Chicken Broth

1 cup milk

1/2 cup half & half, or you could use cream

1 large Russet potato, diced

Fresh ground white pepper

1/8 tablespoon cayenne pepper

1 -2 tablespoons Dry Sherry, not cooking sherry

DIRECTIONS:

In a saucepan, melt butter and EVVO over medium to medium heat. Add onions: sauté for about 15 minutes.    After about 15 minutes add ½ teaspoon each of salt and sugar and the fresh thyme and sauté onion mixture for another 10 minutes or until the onions are just starting to turn golden brown.  Stir in chicken broth, milk, half & half, diced potato, white pepper, and cayenne pepper and simmer uncovered over low heat for about 20 - 30 minutes.  Stir in sherry and simmer for 5 minutes more. 

Let soup cool and then put soup in batches into a blender (For this recipe I did not use a hand blender!) and puree the soup.  Chill soup overnight.  Reheat soup over very low heat and serve.  If soup should be too thick you could add a little half & half. 

Servings: 6