400 grams unsalted butter (1 pound US)
5 kg white onions, cleaned and chopped (11 pounds US)
2 kg red onions, cleaned and chopped (4.4 lbs US)
1 kg medium sized scallions, cleaned and chopped (2.2 lbs US)
2 kg leeks (see below) (4.4 lbs US)
100 gr cleaned garlic, finely chopped (.2 lbs US or 3.5 US ounces)
12 liters vegetable stock ( 12.68 US quarts)
3 gr bay leaves (whole) (.1 US ounce)
10 gr whole marjoram (.35 US ounces)
300 gr corn starch (10.5 US ounces)
0.5 liters white cooking wine ( .53 US quart)
4 liters heavy cream ( 4.23 US quarts)
40 gr table salt (1.4 US ounces)
5 gr ground white pepper (.2 ounces)

Soup Garnish:

200 gr chives (7 US ounces)

Preparation:

1. Cut the leeks, separate the white and the green parts; chop and use only the white part.
2. Heat up the butter and saute the white and red onion, scallions, leeks and garlic on medium heat for around 20-25 minutes, so to give a light color when done. Must stir continually.
3. Fill with 1/3 of the vegetable stock, or cover entire mixture by 3" of liquid.
4. Add the bay leaf and marjoram, simmer until onions are tender.
5. Remove the bay leaf and puree until you have a very fine puree.
6. Add the remaining stock and seasonings, bring to a boil.
7. Mix the wine with the cornstarch, and add slowly to bind the soup.
8. Add the heavy cream very slowly, heat up but do NOT bring to a boil.
9. Adjust the seasoning to taste.
10. Garnish the soup with finely cut chives.

Pureeing the soup was the hardest part, as I have only the standard Cuisinart Blender, so I had to do it in small batches. It tasted really good and my family loved it, but to me, it just wasn't the Pinnacle Grill version. Maybe that's because I made it!! 

(I received this recipe from the chef on board the Oosterdam, but remember, this is the one for 100 servings, so I divided everything by 4 to prepare for our family of 22 last Christmas)
 

Cruise Critic Member: luvs2travl