Soup: Garlic Soup
My favorite at Bayona
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 pounds onions (6 cups), about 4, chopped
- 2 cups garlic cloves, about 4 large heads, chopped
- 1 tbsp chopped fresh thyme or 1 tsp dried
- 7-8 cups Chicken Stock or canned low-sodium chicken broth
- 1/2 loaf day-old French bread (about 1/4 pound/3 cups), cut into chunks
- 1 bouquet garni: 6 parsley stems, 9 sprigs fresh thyme or 1 1/2 teaspoons dried, and 1 bay leaf
- 1 1/2 teaspoons salt
- 1 cup half-and-half or heavy cream
- 1/4 teaspoon fresh-ground black pepper
- Croutons, optional
In a large pot, heat the oil and butter over low heat. Add the onions and garlic. Cover and cook, stirring occasionally, until very soft and beginning to turn golden, about 30 minutes. Raise the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.
Add the thyme, stock, bouquet garni, and salt. Bring to a boil. Reduce the heat, add bread and simmer about 15 minutes.
Remove the bouquet garni and puree the soup in a blender or food processor. Add more stock if too thick. Strain if desired. Add the half-and-half and pepper and bring back to a boil. Serve topped with the croutons, if you like.