Roast Onion Soup

• 2 tbsp butter, at room temperature
• 1 None whole garlic bulb
• 1 1/2 lbs onions, quartered
• 3/4 cup white wine
• 2 cups chicken stock
• None None Thyme sprigs
• None None Toasted crusty bread, to serve

1. Preheat the oven to 350u0b0F. Grease a shallow baking dish with the butter. Place whole garlic bulb and onion, cut-sides down, in a single layer in baking pan. Dot remaining butter over onion. Pour wine into baking dish. Season well; top with thyme sprigs.
2. Bake for 2 hours, until onion is soft and caramelized. Remove garlic.
3. Heat stock in medium saucepan on high heat. Squeeze garlic from bulb into stock. Remove onion from baking dish and divide among warm serving bowls. Pour 1 cup boiling water into baking dish, scraping off baked crust from bottom. Pour into saucepan with stock. Simmer for 1 min.
4. Ladle stock into serving bowls over onion. Season to taste. Serve with toasted bread.

butter, garlic, onions, white wine, chicken stock, thyme, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/25093 (may not work)