Susan Spicer Garlic Soup

Ingredients

2 pounds onions- roughly chopped

2 cups garlic- peeled and chopped

2 tablespoons olive oil

2 tablespoons butter- unsalted

1 ½ quart chicken stock

½ loaf French bread- stale and in chunks

1 pint half and half

1 bouqet garni tied together with butcher’s string

5 stems of fresh thyme and 1 bay leaf

Directions

Sauté onions and garlic in butter and olive oil stirring frequently, over low to medium heat until deep golden color is reached (about 30 minutes). Add chicken stock, bouqet garni and bread. Simmer 15-20 minutes. Remove bouqet garni. Puree in blender. Strain through medium strainer. Heat and and half and half. Salt and pepper to taste.