| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Soups | 6 | Servings |
INGREDIENTS
| 1 | tb | Unsalted Butter |
| 1 | tb | Olive Oil |
| 1 | lb | Onions, corsely chopped |
| 1 | Bouquet Garni | |
| Salt & freshly ground Pepper | ||
| 28 | Medium Garlic cloves, peeled | |
| 3 | c | Chicken Stock (or more) |
| 3 | oz | French Bread, cut into piece |
| 1 | c | Whipping Cream or Half&Half |
INSTRUCTIONS
Melt Butter with oil in heavy large deep skillet over low heat. Add Onions and garlic and cook until onions are tender and golden brown, stirring frequently, about 30 minutes. Add 3 cups chicken stock, bread and bouget garni to skillet and bring to a boil. Reduce heat and simmer about 15 minutes. Remove bouget garni. Puree mixture in small batches in blender. Transfer puree to heavy large saucepan. Mix in cream. Stir over low heat until heated through. Thin soup with added stock if desired. Season with From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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