BAKED GARLIC AND ONION CREAM SOUP

For winter time lunches,  I often make soups.  I recently tried this recipe from one of my favorite cookbooks, “The New Basics Cookbook” by Julee Rosso and Sheila Lukins.  It’s scrumptious. Serves 6 to 8.

6 large onions, cut into 1/2 inch slices

2 heads garlic, cloves separated and peeled

5 cups chicken stock

1 1/2 teaspoons dried thyme leaves

1 teaspoon coarsely ground black pepper

1 teaspoon coarse (kosher) salt

4 tablespoons (1/2 stick) unslated butter

2 cups heavy cream

2 tablespoons chopped fresh Italian parsley (for garnish)

Preheat oven to 350 degrees F. Place onions and garlic in a shallow roasting pan, then add 3 cups of the chicken stock. Sprinkle with thyme, pepper and coarse salt.  Dot with the butter.

Cover pan with aluminum foil and bake for 1 1/2 hours.  Stir once or twice while it is baking.  Remove pan from oven and puree onions and garlic with liquid in batches in a blender or food processor until smooth.  With motor on, gradually add remaining 2 cups stock and the cream.  Pour soup into large saucepan.

Adjust seasonings and slowly heat through.  Do not allow soup to boil.  Sprinkle with parsley and serve.

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