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.