Nutrition Information (per serving)
1 bulb fresh garlic, peeled and separated into cloves
2 tsp unsalted butter
3 cups sliced Vidalia onions, about 2
1½ cups sliced Maui onions, about 1
1 cup chopped leeks, about 1 leek
1¼ cups chopped scallions, about 1 bunch
¼ cup white wine
5 cups Chicken Stock
1 cup chopped chives, about 1 bunch
⅔ cup nonfat sour cream
1 tsp kosher salt
½ tsp freshly ground black pepper
- Preheat oven to 350F. Lightly coat a sheet pan with olive oil spray, spread out garlic cloves and bake until very soft, about 10 minutes. Set aside.
- Melt butter in a 4-quart saucepan. Slowly cook onions until caramelized and golden brown, about 30 to 40 minutes, stirring frequently to prevent sticking. Add leeks and scallions. Cook an additional 10 to 15 minutes. Add garlic and deglaze with white wine. Add chicken stock and simmer for 30 minutes.
- Remove from heat. Add chives. Let cool slightly. Transfer to blender container and puree while adding sour cream, salt and pepper.