Instructions: In a large soup pot, heat oil over medium heat. Add onions and cook, stirring occasionally, until they are evenly caramel colored, about 1 hour and 45 minutes. (Lower the heat after first 45 minutes to prevent scorching.) Add 4 cups of the broth and simmer, covered, for 30 minutes.

Puree the onion mixture, in two batches if needed, in a blender or food processor until very smooth. Add a fifth (and possibly sixth) cup additional chicken broth if soup is too thick. Season to taste with salt and pepper.

Gently reheat before serving. Garnish with snipped chives. 6 servings.

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