Onion cream

For 4 people
200 g white onion
200 g of yellow onion
200 g of soy cream
130 g spring onions
80 g shallots
40 g 100% vegetable margarine
1.5 litres vegetable stock
dry white wine
salt
white pepper

Peel and slice the onions, shallots icing and spring onions, then wilted in the margarine leaving slightly brown.
Sprinkle with half a glass of white wine and, when it has evaporated, add the broth.
Put the cover and boil gently for about 20 minutes, stirring often, then add salt and pepper, add the cream and cook again for 10 minutes, then mix everything together.
You can garnish the cream with toasted or fried bread or croutons with thin onions filleted and fried briefly in very hot oil.