8 cups (2 litres) onions, peeled and chopped

1/4 cup (60 ml) olive oil

2 tablespoons (30 ml) balsamic vinegar

6 cups (1.5 litres) chicken broth

7 oz (200 g) torchon-style foie gras, cubed (optional)

Salt and pepper

In a large saucepan over medium heat, sauté the onions in the oil until they caramelize. Season with salt and pepper. Deglaze with the vinegar and add the broth. Bring to a boil and simmer for about 20 minutes or until the onions are very tender. In a blender, purée the soup with the cubes of foie gras until smooth. Adjust the seasoning.

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