Baked Garlic and Onion Cream Soup

Name: Baked Garlic and Onion Cream Soup
Yield: 6 to 8 portions
Ingredients: 2 heads garlic, cloves separated and peeled; 6 large onions, cut into ½-inch slices; 2 tablespoons chopped fresh Italian (flat-leaf) parsley, for garnish; 2 cups heavy or whipping cream; 2 cups heavy or whipping cream; 1 teaspoon coarse (kosher) salt; 4 tablespoons (½ stick) unsalted butter; 1½ teaspoons dried thyme leaves; 1 teaspoon coarsely ground black pepper; 5 cups Berta’s Chicken Stock or canned broth; 5 cups Berta’s Chicken Stock or canned broth

Preparation info

6 to 8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This is heavenly! It’s so full of flavor that just a little bowl is fine for a first course.

Ingredients

6 large onions, cut into ½-inch slices
2 heads garlic, cloves separated and peeled
5 cups

Starter
Gluten-free

Method

Preheat the oven to 350°F.
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.
Cover the pan with aluminum foil and