Three Onion Soup

Yield: 25 servings

11/4 lbs. butter
5 lbs. yellow onions
21/2 lbs. red onions
1 bunch leeks
3 bay leaves
2 cups dry vermouth
to taste white pepper
to taste chicken base
1 gal. heavy cream
1/4 cup cornstarch
as needed chives, chopped

1. Place butter, onions, leeks and bay leaves on slow heat and cook until onions are translucent. add 11/2 cups vermouth.
2. Add white pepper and chicken base to taste for desired salt content.
3. Add cream and bring to simmer. mix the rest of the vermouth with cornstarch and add to soup until it reaches desired thickness.
4. Serve garnished with chives (optional).

Recipe and photo from National Onion Association.