Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Onions - roughly chopped
2 c Garlic - peeled and chopped
2 tb Olive oil
2 tb Butter - unsalted
1 1/2 qt Chicken stock
1/2 Loaf French bread - stale
-and in chunks
1 pt Half half - or cream
1 Bouqet garni tied together
-with butcher's string
(or cotton string): 10 3"
-stems of parsley,
5 Stems of fresh thyme* and 1
-bay leaf.

*if you don't have fresh thyme for the bouquet garni, 1 teaspoon of
dried thyme leaves will do.

Saute onions and garlic in butter and olive oil stirring frequently,
over low to medium heat until deep golden color is reached (about 30
minutes). Add chicken stock, bouquet garni and bread. Simmer 15 to 20
minutes. Remove bouquet garni. Puree in blender. Strain through
medium strainer. Heat and add half half. Salt and pepper to taste.
The soup is better the second day, as it mellows overnight.

From Chef Susan Spicer of The Bayona, New Orleans, LA

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