Cry Your Eyes Out Onion Soup

Directions

1. Saute all the onions and the garlic in a large pan with 3 tbs olive oil. (you can use butter if you want)
2. Pour 1 cup Marsala in the onions and cook for a minute to deglaze the pan.
3. Heat the chicken stock in a large pot.
4. Add the onions to the chicken stock and simmer for about 30 minutes.
5. Put about 4 cups of the onions in a blender and blend until smooth and thick. (Don't include very much liquid in the blender) ADD this back to the soup.
6. ADD 1 cup of heavy cream to the soup. ADD the parsley to the soup.
7. Simmer for 10 minutes.
8. As you serve, garnish with chopped chives or scallions.