Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Unsalted Butter
1 tb Olive Oil
1 lb Onions, corsely chopped
1 ea Bouquet Garni
1 x Salt freshly ground Pepper
28 ea Medium Garlic cloves, peeled
3 c Chicken Stock (or more)
3 oz French Bread, cut into piece
1 c Whipping Cream or HalfHalf

Melt Butter with oil in heavy large deep skillet over low heat. Add
Onions and garlic and cook until onions are tender and golden brown,
stirring frequently, about 30 minutes.
Add 3 cups chicken stock, bread and bouget garni to skillet and
bring to a boil. Reduce heat and simmer about 15 minutes. Remove
bouget garni. Puree mixture in small batches in blender. Transfer
puree to heavy large saucepan. Mix in cream. Stir over low heat
until heated through. Thin soup with added stock if desired. Season
with

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