Recipe information
Yield
makes 8 cups; serves 6 to 8
Ingredients
Preparation
Step 1
Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the leeks, garlic, shallots, and half of the onions. Cook, stirring occasionally, until the vegetables are very soft and translucent, about 10 minutes. Reduce heat to medium-low, and cook, stirring occasionally, until the vegetables are deep golden brown, about 25 minutes.
Step 2
Add the vermouth, stock, and 1 teaspoon salt. Bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 15 minutes. Let cool. Puree the onion mixture in batches in a blender until smooth, about 3 minutes per batch. Set aside.
Step 3
Meanwhile, melt the remaining 2 tablespoons butter in a medium skillet over medium-low heat. Add the remaining onion. Cook, stirring occasionally, until the onion is very soft and golden brown, about 45 minutes. Cover, and set aside.
Step 4
Return the onion puree to the saucepan. Stir in the cream. Reheat over medium heat, stirring, until heated through but not boiling. Season with salt, if desired. Serve, topped with caramelized onions.
