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 Place butter, onions, leeks and bay leaves on slow heat and cook until onions are translucent. add 11/2 cups vermouth. Add white pepper and chicken base to taste for desired salt content. Add cream and bring to simmer. mix the rest of the vermouth with ...
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