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Kitchen Guy's
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2 pounds onions, peeled and roughly chopped
2 cups garlic, peeled and chopped 2 tablespoons olive oil 2 tablespoons butter, unsalted |
1 1/2 quarts chicken broth
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Here's how to make it:
In a heavy bottomed pot, saute onions and galric in the butter and oil. Stir frequently over low to medium heat until the onions have caramelized and are a deep golden brown, about 30 minutes. Add the chicken broth and a bouquet gami, consisting of parsley stems, thyme sprigs and a bay leaf tied together,. Bring to a boil, stir in the bread cubes and reduce to a simmer for about 10 minutes until the bread is soft.
Remove the bouquet garni and puree the soup in a blender very carefully because hot liquids can splash up in a blender. If you prefer you can puree the soup in the pot using a stick blender.
Strain the soup, then reheat and whisk in more chicken broth if it is too thick. Add the half and half, then season to taste with salt and pepper.