Baked Garlic and Onion Cream Soup
(I made a half recipe and it made MORE than enough for 4)
6 large onions, cut into 1/2 inch slices
2 HEADS garlic, cloves separated and peeled
5 cups Chicken Stock
1.5 tsp dried thyme leaves
salt and pepper to taste
4 tbsp (1/2 stick) butter
2 cups heavy cream
2 tbsp chopped Italian parsley for garnish (didn't bother with this)
Preheat oven to 350.
Place onions and garlic in shallow roasting pan and add 3 cups chicken stock. Sprinkle with salt, pepper and thyme.
Cover pan with aluminum foil and bake for 1.5 hrs. Stir once or twice while baking.
Remove pan and puree the onions and garlic WITH the liquid in batches in a food procesor or blender till smooth. Gradually add the remaining 2 cups stock and the cream. Pour soup into a large saucepan.
Adjust the seasonings nad slowly heat through. DO NOT ALLOW SOUP TO BOIL. Sprinkle with parlsey and serve.
6 - 8 portions