Maui Onion Ginger Soup

In a large stockpot or soup kettle, melt the butter over medium heat. Add the onions and ginger, decrease the heat to medium-low, and cook, stirring often, for about 20 minutes, until the onions are translucent. Do not all the onions to brown or the soup will become bitter and dark.

Add the stock, wine and thyme, increase the heat to high and bring to a boil. Decrease the heat to low, cover partially, and cook for about 1 hour, until the onions are completely soft and falling apart.

Remove the thyme sprigs and discard. Working in batches, puree the soup in a food processor or pass it through a food mill. Return the puree to the pot and add the half-and-half, salt and pepper.

Place over medium heat and heat and stir for about 1 minute longer, until heated through. Ladle into warmed bowls and serve immediately.

Note:
Store-bought chicken broth can be used, but, if not making your own, Gannon suggests asking if the meat counter at your supermarket sells chicken, meat and fish stocks to make such dishes taste more homemade.