1 1/2 cups diced white onion (1 medium)

1 tablespoon butter

1 cup sparkling wine

2 large parsnips, peeled and roughly chopped, about 2 cups

2 large Honeycrisp apples, peeled and roughly chopped, about 2 cups

1 russet potato or white sweet potato, peeled and roughly chopped, about 1 1/2 cups

1 teaspoon dried sage

2 cups vegetable stock

1 cup half-and-half

Sea salt and cracked black pepper (to taste)

1/2 cup sliced green onions (to garnish)