Susan Spicer's Garlic Soup

• 2 pounds onions roughly chopped
• 2 cups garlic peeled, chopped
• 2 tablespoons olive oil
• 2 tablespoons butter unsalted
• 1 1/2 quarts chicken broth
• 1/2 Loaf french bread stale, and in chunks
• 1 pint light cream (half&half)
• 1 each bouquet garni tied together
• 5 Stems thyme fresh

1. Saute onions and garlic in butter and olive oil stirring frequently, over low to medium heat until deep golden color is reached (about 30 minutes).
2. Add chicken stock, bouquet garni and bread.
3. Simmer 15 to 20 minutes.
4. Remove bouquet garni.
5. Puree in blender.
6. Strain through medium strainer.
7. Heat and add half and half.
8. Salt and pepper to taste.
9. The soup is better the second day, as it mellows overnight.

onions, garlic, olive oil, butter, chicken broth, bread stale, light cream, bouquet garni, thyme

Taken from recipeland.com/recipe/v/susan-spicers-garlic-soup-44169 (may not work)