Onion Soup (Cream Onion Soup)

This one of my favorites that I developed. Any soup that is leftover can be refrigerated & reheated for the next several days... This soup almost tastes like Philadelphia's Bookbinder's Restaurant's snapping turtle soup. DELICIOUS!!!

• Ready In: 1 hr 5 mins
• Serves: 6-8

Ingredients

• 1⁄4 cup butter
• 5  large onions
• 5  cups beef broth (4 small cans)
• 1⁄2 cup dried celery leaves or 1⁄2 cup dried celery flakes
• 1  large potato (peeled & quartered)
• 1  cup  white port or 1  cup cream sherry
• 3⁄4 cup vinegar (or more)
• 4  tablespoons sugar
• 1  cup heavy whipping cream
• 1  tablespoon dried parsley flakes
•  salt & pepper

Directions

1. Melt butter in a large pot.
2. Add quartered onions, beef broth, celery leaves or flakes, quartered potato & bring to a boil.
3. Cover pot & simmer on medium-low heat for 30 minutes.
4. Puree little by little in a blender, emptying the purée from the blender into another large pot.
5. Continue to purée little by little, so that it won't splash out of the blender & placing the purée in the 2nd pot, until all of the purée is in the 2nd pot.
6. Mix in the wine, vinegar & sugar.
7. Bring to boil again & then simmer on medium-low heat for 5 minutes.
8. Stir in the cream, parsley, salt & pepper.
9. Heat on low flame another 5 minutes & be VERY, VERY CAREFUL NOT TO BOIL!