- 20 garlic cloves, peeled
- 1 Tbsp. olive oil
- 2 large onions, halved and sliced
- 2 Tbsp. butter
- 2 1/2 cups chicken broth
- 1 Tbsp. minced fresh thyme
- 1 bay leaf
- 1 cup heavy whipping cream
- 2 cups cubed sourdough bread, crusts removed
- 2 Tbsp. olive oil
- 1 tsp. minced fresh rosemary
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup shredded Gruyere cheese
- 2 Tbsp. minced fresh parsley
In a small skillet, cook garlic in oil over low heat for 3-5 minutes or until golden brown. Remove from heat; set aside.
In a dutch oven over medium high heat, cook onions in butter until softened. Reduce heat to medium low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Add the broth, thyme, bay leaf and reserved garlic. Bring to a boil. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend. Stir in cream; heat through. Discard bay leaf.
For croutons, place bread in a small bowl. Combine the oil, rosemary, salt and pepper; drizzle over bread and toss to coat. Place in an ungreased baking pan. Bake at 400 for 15-20 minutes or until golden brown, stirring occasionally.
Divide soup among four bowl, top with croutons, cheese and parsley.