2 small or 1 large onion, chopped
1-2 T olive oil
1/4 c flour
2 c good chicken broth
3 c milk
2 c cream
8 oz Parmesan, sliced or coarsely grated - split
salt & pepper
Saute onions in olive oil over low heat until translucent. Stir in flour. Add broth, milk, & cream. Heat to bubbling, stirring frequently. Lower heat and add 2/3 of the Parmesan. Keep at a low simmer for 45 minutes, stirring occasionally.
Shortly before serving, add remaining 1/3 Parmesan let it melt in. Use an immersion blender to puree. Add salt & pepper to taste.
