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["Preheat oven to 400 degrees F.", "Combine the onions, garlic, and shallots in a roasting pan just large enough to hold them in a single layer.", "Add the olive oil and Essence and toss to coat.", "Roast until well browned, about 1 1/2 hours.", "Remove the pan from the oven and set over 2 burners on medium-low heat.", "Add 2 cups of chicken stock, sage, thyme and salt.", "Cook for 10 minutes, scraping the bottom of the pan with a wooden spoon to incorporate any of the caramelized bits from the bottom.", "Transfer the mixture to a blender and puree until smooth, about 2 minutes.", "Transfer the mixture to a large pot over medium-low heat.", "Add remaining 4 cups chicken stock and balsamic vinegar, and stir to combine.", "Bring to a simmer and stir in cream.", "Serve with French bread.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"
