Four Onion Soup

1 lg yellow onion

1 lg red onion

2 lg sweet Vidalia onions

1 bunch green onions

3 cloves garlic – finely minced

1/3 c white wine

¾ T ground rosemary

a pinch of cayenne pepper

4 T chicken soup base
5 c water

1 c half and half

Slice all the onions. Use center rings as is, cut outer big rings into quarters. Put all in a 5 qt. pot and sauté with a little olive oil, butter and white wine. When onions and garlic are ‘sweated’ and start to caramelize, add rosemary, cayenne, soup base and water. Simmer 30 minutes.

Add half and half at the end and bring back to a simmer before serving. Croutons are good with this soup. . .Lin