5 tablespoons	unsalted butter
7½ pounds	sweet onions, sliced
5 teaspoons	kosher salt
1¼ teaspoons	ground black pepper
5 cloves	garlic, chopped
3 quarts	chicken stock, divided
5 tablespoons	extra virgin olive oil
2 pounds	shiitake mushrooms, stems removed and sliced
2½ teaspoons	kosher salt
½ teaspoon	ground black pepper
1¼ cups	heavy cream
5 tablespoons	dry sherry
2½ tablespoons	lemon juice
¼ teaspoon	ground white pepper
	crème fraîche
	chives

1. Caramelize onions in butter. Season with salt and pepper.
2. Add garlic. Cook 1 minute.
3. Purée onions with 1 quart of stock.
4. Caramelize mushrooms in olive oil. Season with salt and pepper.
5. Heat onion puree and mushrooms with remaining stock.
6. Add cream, sherry, lemon juice, and white pepper.
7. Correct seasonings.
8. Garnish with crème fraîche and chives.