From: Chef Tyler Brown, The Capitol Grille at The Hermitage Hotel, Nashville, TN. Yield: 6 servings.
4 sweet onions, medium diced large
5 Tbsp. whole butter
1/2 cup heavy cream
to taste, salt and white pepper
as desired, smoked bacon
as desired, chives
as desired, Brie grilled cheese sandwich
Simmer onions in butter over very low heat for five hours. Add to a blender and puree until smooth; add heavy cream to taste. Season with salt and white pepper.
If desired, garnish bowl with smoked bacon, chives and triangles of Brie grilled cheese sandwich.