Prep 20 mins
Cook 1 hr 30 mins
A full flavored, rich soup that makes an elegant first course.
- 6 large onions, cut into 1/2 inch pieces
- 2 heads garlic, cloves separated and peeled
- 5 cups chicken broth
- 1 1⁄2 teaspoons dried thyme
- 1 teaspoon fresh ground pepper
- 1 teaspoon sea salt
- 4 tablespoons unsalted butter
- 2 cups half-and-half
- 2 tablespoons fresh parsley, chopped for garnish
- Preheat oven to 350°F.
- Place onions and garlic in a shallow roasting pan, and add 3 cups of the chicken stock.
- Sprinkle with thyme, pepper and salt. Dot with butter.
- Cover the pan with foil and bake for 1 1/2 hours. Stir once or twice during baking.
- Remove the pan from the oven and puree the onions and garlic with the liquid until smooth.
- Gradually add the remaining stock and the cream.
- Pour the soup into a large saucepan, adjusting the seasonings and slowly heat through.
- Do no allow the soup to boil. Sprinkle with parsley and serve.
This recipe was just okay for us. I thought the soup was a bit bland and this is after adding additional fresh thyme, extra black pepper, garlic salt, red pepper flakes, and a bit of fresh rosemary. I used fat free half and half, maybe that's why we thought it was bland? I'm glad I tried this recipe, (it was super easy to make) but it's probably one I wouldn't make again.
Nice soup and a good change from traditional french onion soup! I used only 1 head of garlic, and added 1 peeled and diced potato to additional stock and boiled it. Then I poured in the oven-onion-broth mixture to the potato broth pan and pureed it all with my stick blender. After adjusting the seasonings and adding half and half, i did decide to add about 1 tsp of wocstershire sauce. I will make this again. Thanks for the recipe!
Excellent flavor. I bet it would be good as a base for potato chunks, clams, and/or corn because of the rich savory flavor. Made with Fat Free Half and Half.