Lunch today

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

CROUTONS
2 cups cubed sourdough bread
2 Tbsp olive oil
1 tsp minced fresh rosemary
1/4 tsp salt
1/8 tsp pepper

TOPPINGS
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.