Baked Garlic and Onion Cream Soup

A full flavored, rich soup that makes an elegant first course.

• Ready In: 1 hr 50 mins
• Serves: 6

Ingredients

• 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

Directions

1. Preheat oven to 350°F.
2. Place onions and garlic in a shallow roasting pan, and add 3 cups of the chicken stock.
3. Sprinkle with thyme, pepper and salt. Dot with butter.
4. Cover the pan with foil and bake for 1 1/2 hours. Stir once or twice during baking.
5. Remove the pan from the oven and puree the onions and garlic with the liquid until smooth.
6. Gradually add the remaining stock and the cream.
7. Pour the soup into a large saucepan, adjusting the seasonings and slowly heat through.
8. Do no allow the soup to boil. Sprinkle with parsley and serve.