Onion cappuccino

125 g butter

4 large onions Fresh Attitude, chopped

1 L of chicken broth

500 ml of white wine

1 garlic clove, minced

1 branch of thyme

1 bay leaf

1 pinch of clove, ground

500 ml of 35% cream (cooking)

Salt, pepper and cayenne pepper

Some chive stalks, finely chopped

1. Sweat the onion in the butter, until transparent.
2. Add chicken broth, garlic, thyme, bay leaf and cloves. Simmer for 30 minutes.
3. Using a mixer or blender, blend until the mixture is velvety.
4. Slowly cook the cream without boiling and season to taste. and season to taste.
5. Pour velvety into glass cups. Using a spoon, add the cream and garnish with chives.
6. Serve with bread baguette croutons.