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Julee Rosso, Sheila Lukins

Baked Garlic and Onion Cream Soup

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Preparation info

  • 6 to 8

    portions
    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
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

Method

  1. Preheat the oven to 350°F.
  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

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