2 lbs. white onions, chopped
4 cups chicken broth
2/3 cup heavy cream
1/2 stick butter
1/4 cup white wine
1-2 drops Colgin Worcestershire Sauce
salt and pepper to taste
chopped cilantro to taste
Melt 1/2 of butter in sauce pan. Add onions, save 1 cup of onions. Simmer on low heat 5-10 minutes. Add broth, worcestershire, salt and pepper. Simmer on low heat a few minutes.
Transfer to blender, blend until smooth.
Return to pan and add heavy cream, wine and remaining onions. Simmer 1-2 minutes do not boil. Ladle the soup into bowls and top with cilantro.