Creamy Garlic Soup
This recipe is work-intensive but so very worth it. Imagine a cross between creamy garlic pasta sauce and French Onion Soup
- 40 garlic cloves (about 4 heads), peeled and made smaller (mincing was excellent; slicing would probably be good too)
- 2 tablespoon olive oil
- 4 large onions, halved and sliced (this makes half rings)
- 4 tablespoons butter
- 5 cups chicken or vegetable broth
- 2 teaspoon dried thyme
- 3 bay leaf
- 2 cup heavy whipping cream
- about 2 cups croutons
- about 1 cup shredded Swiss cheese
- Add the garlic and olive oil to a small skillet. Toast on low heat, stirring often, until the garlic is golden brown (about 5 minutes). Set aside.
- In a large stockpot, melt the butter and add the onions; cook on medium until the onions are softened, stirring often (about 5 minutes). Turn down the heat to low and cook for another 30 minutes, stirring occasionally. Your onions will be golden, squishy, and perhaps slightly browned.
- Add broth, thyme, bay leaves, and garlic to the onions. Bring to a boil; then reduce heat. Cover and simmer for 20 minutes.
- Discard bay leaves. Add cream and heat through.
- Top with salty croutons and swiss cheese to serve. (If you add the croutons and cheese in the morning and then heat it up for lunch, you will end up with essentially sops in garlic cream sauce. This is also fantastic.)