2 pounds Yellow Onions, chopped (2 very large or 3 regular)
1 sprig Rosemary
2 or 3 sprigs Thyme
1 or 2 sprigs Sage
32 ounces of Chicken Broth
⅓ cup Half n Half
Red Pepper Flakes
Salt and Pepper
Melt the butter and add the olive oil to a large sauce pan. Add the chopped onions and cook over medium low heat for 20 - 30 minutes. You want the onions to soften but not turn real brown. Lightly brown is fine.
When the onions have softened, add a pinch or two of red pepper flakes, salt and pepper, to taste. Stir and add the chicken broth and rosemary, thyme, and sage. Simmer and cook another 15 - 20 minutes.
Remove the herbs and blend with an immersion blender. Leaving a few chunks of onion is fine. Add the half n half, stir well. Adjust seasoning if necessary. Warm thoroughly. Serve topped with chopped chives. Enjoy!
Recipe by Cook This Again, Mom! at http://cookthisagainmom.com/2015/11/cream-of-onion-soup-2.html