AMANDA SAAD / PORTA VIA ITALIAN KITCHEN
2 tbs olive oil
4 large yellow onions, quartered & sliced
2 large red onions, quartered & sliced
5 shallots, sliced
3 cloves garlic, chopped
½ cup sherry
2 cups heavy cream*
1 quart beef stock
½ tsp black pepper
2 bay leaves
Preparation: In a large, deep sauté pan, heat the olive oil on low. Add the onions, shallots & garlic, cooking slowly until they become caramelized and golden brown. This will take about 20 minutes. Deglaze the pan with the sherry, stirring until all the bits from the bottom of the pan have blended with the onions. Add the cream, beef stock, pepper & bay leaves, and simmer - stirring occasionally - for 30 minutes. Remove the bay leaves and puree the mixture using an immersion blender. If using a traditional blender, do it in small batches so not to burn yourself. Serve immediately, garnishing with freshly shredded parmesan cheese.
*For a lower fat version, milk can be used. A somewhat less creamy texture will result, but the flavors will be the same.