8 cups (2 litres) thinly sliced yellow onions (about 1 kg/2 lb)

3 tablespoons (45 ml) butter

2 tablespoons (30 ml) Brandy or cognac

1 tablespoon (15 ml) all-purpose flour

4 cups (1 litre) chicken broth

1 cup (250 ml) milk

Salt and pepper

In a large saucepan over medium heat, soften onions in butter for about 10 minutes. Brown over high heat for a few minutes in order to caramelize onions. Deglaze with brandy. Reduce until almost dry. Sprinkle with flour and cook, stirring for 1 minute. Add broth, bring to a boil and simmer for 15 minutes. Add milk. Season with salt and pepper.

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