Thursday, January 23, 2014
20 garlic cloves, peeled (that's right... 20!!!)
1 Tbsp olive oil
2 large onions, halved and sliced
2 Tbsp butter
2 1/2 cups chicken broth
1 tsp dried thyme
1 cup heavy whipping cream
2 cups cubed sourdough bread
2 Tbsp olive oil
1 tsp minced fresh rosemary
1/4 tsp salt
1/8 tsp pepper
1/2 cup shredded Swiss
In a small skilled, cook garlic in oil over low heat for 3-5 minutes. Remove and set aside.
In a Dutch over, cook onions in butter over medium heat until soft. Reduce to medium-low and cook, stirring occasionally, for 30 minutes. Add broth, thyme, and reserved garlic. Bring to boil. Cover and simmer 20 minutes. Stir in cream and heat through.
For croutons: place bread in small bowl. Combine the oil, rosemary, salt and pepper; drizzle over bread and toss to coat. Bake on baking pan at 400 for 15 minutes.
Top soup with croutons and cheese.