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4 Tablespoons Butter
2 Vidalia Onions, thinly sliced
1 ½ cups Heavy Cream
(Sumac- Optional)

In a large sauce pot, melt the butter. Once the butter is nice and foamy add the onion slices. Cook until the onions are softened and their water has evaporated, about 20 minutes. Stir in the heavy cream and simmer for about 5 more minutes. Transfer the onion cream mixture to the bowl a blender and blend the sauce till smooth and creamy. Season with salt and pepper. Keep warm till serving.

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