Baked Onion and Cream Soup

New Basics

  • 6 large onions, cut into ½ inch slices
  • 2 heads garlic cloves, separated and peeled
  • 5 cups chicken broth or stock
  • 1 ½ t. dried thyme
  • 1 t. coarsely ground black pepper
  • 1 t. salt
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 cups heavy or whipping cream
  • 2 T. chopped fresh Italian parsley, chopped for garnish

1.  Preheat the oven to 350.
2.  Place the onions and garlic in a shallow roasting pan, and add 3 cups of the chicken stock.. Sprinkle with the thyme, pepper, and coarse salt.  Dot with the butter.
3.  Cover the pan with aluminum foil and bake for 1 ½ hours.  Stir once or twice while baking.
4.  Remove the pan from the oven and puree the onions and garlic with the liquid, in batches, in a blender or food processor until smooth.  With the motor on, gradually add the remaining 2 cups stock and the cream.  Pour the soup into a large saucepan.
5.  Adjust the seasonings and slowly heat through.  Do not allow the soup to boil.  Sprinkle with the parsley and serve.

Makes 6 to 8 portions

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