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Creamy Baked Garlic and Onion Soup


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Serves | Prep Time | Cook Time

Ingredients

6 large onions, cut into 1/2-inch slices
2 whole heads of garlic, peeled and separated into cloves
5 cups chicken stock
1 1/2 teaspoons dried thyme or 1 Tablespoon fresh thyme
1 teaspoon kosher or sea salt, or to taste
Freshly cracked black pepper, to taste
4 Tablespoons (1/2 stick) (unsalted) butter
2 cups heavy whipping cream
Parmesan cheese (for garnish)
Fresh or purchased croutons (for garnish)
Chopped fresh parsley (for garnish)


Preheat oven to 350 degrees. Place onions and garlic in a shallow roasting pan and add 3 cups of the chicken stock. Sprinkle with thyme, pepper & salt. Dot with butter; cover pan with foil; bake for 1 1/2 hours, stirring once or twice. Remove pan from oven and puree the onion-garlic liquid in batches in a blender or food processor until smooth. Pour the soup into a large saucepan. Stir in remaining 2 cups of chicken stock and the cream. Adjust the seasonings and slowly heat through. Do not allow the soup to boil. Serve in bowls with parmesan cheese, parsley and croutons.



Notes: You may substitute vegetable broth for a vegetarian soup, if you wish. If you don't want to make fresh croutons you could buy the box kind. Plain is best. This soup is easy to make and it has such a rich flavor!


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Notes

My sister told me about this recipe. She found it on betterrecipes.com. It has a 5 star rating so it must be pretty good.

Cooks Notes:

You may substitute vegetable broth for a vegetarian soup, if you wish. If you don't want to make fresh croutons you could buy the box kind. Plain is best. This soup is easy to make and it has such a rich flavor!

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