Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Browse by categories