Garlic Soup

By á-2304

Ingredients

• 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

Preparation

Step 1

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.