Ingredients

makes 8 cups; serves 6 to 8

　　6 tablespoons unsalted butter

　　1 1/4 pounds leeks (3 to 4), white and pale-green parts only, rinsed well and coarsely chopped

　　5 garlic cloves, thinly sliced

　　7 large shallots (about 14 ounces), thinly sliced

　　2 large Vidalia onions (about 20 ounces each), cut into 1/4-inch-thick slices

　　3/4 cup dry white vermouth

　　4 cups homemade or low-sodium store-bought chicken stock

　　Coarse salt

　　1 cup heavy cream

　　

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.