Instructions: A soup like this can be easily refigured as a sauce by omitting the stock and adding just 3/4 cup water. The resulting onion soubise makes a creamy, flavorful accompaniment to roasted meat and fish or a delicious side dish by itself.

The addition of olive oil and vinegar transforms it again into a creamy onion dressing. 4 servings
2 tablespoons peanut oil
6 sweet onions, peeled and sliced (about 12 cups)

2 garlic cloves, peeled and sliced
Kosher salt and freshly ground black pepper 1 cup chicken stock or broth
2 tablespoons unsalted butter

In a large saucepan, heat the oil over medium heat until it slides easily across the pan. Add the onions, garlic and salt and pepper to taste, and cook, stirring occasionally, until the onions are soft, about 20 minutes.

Add the stock and 1 cup water and simmer for 10 minutes more. Puree the soup, then press it through a fine strainer.

Just before serving, reheat the soup, whisk in the butter and add additional salt and pepper to taste.

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