Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt butter in heavy large pot over medium heat. add 9onions and saute until very tender and pale golden, about 25 minutes. add garlic, and stir 1 minute. add broth and potato and bring to boil. reduce heat; cover and simmer until potato is very tender, about 25 minutes. cool slightly. working in batches, puree soup in blender. return to pot. stir in cream, sherry and thyme. simmer about 10 minutes. season with salt and pepper. sprinkle with chives.

Target recipe: slice the onions very thinly (very important). melt margerine over low heat and add onions. cook over low heat for 1- 1 1/2 hours until carmelized, stirring every five minutes. add garlic, thyme and bay leaf this will make about 3 cups of onions. for each cup add one cup of broth made from the boullion. combine with 1/2- 1 tbsp of worcestershire sauce (to taste). add dry white wine and port wine remove the bay leaf from the soup and ladle the soup into 4 individual soup bowls or crocks, leaving 1 inch from the top of each bowl. cut the sourdough bread into chunks and add them to each bowl of soup. garnish with grated gruyère cheese (optional) freeze the onions in one cup portions so you can make fresh soup whenever you want it.