Garlic Soup

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 4 whole Onions, Sliced And Quartered
• 4 whole Heads Of Garlic, Chopped
• 2 quarts Chicken Broth
• 1/2 loaves French Bread-day Old Is Best, Cubed
• 6 whole Fresh Parsley Stems
• 9 whole Sprigs Of Fresh Thyme
• 1-1/2 teaspoon Truffle Salt
• Pepper To Taste
• 2 cups Half-and-half

1. In a large pot, heat the oil and butter over low heat. Add the onions and garlic. Cover and cook, stirring occasionally, until very soft and beginning to turn golden, about 30-40 minutes. Raise the heat and continue to cook the onion/garlic mixture uncovered, stirring frequently, until deep golden, about 10-15 minutes longer. Add the broth, bread, bouquet garni*, salt and pepper. Bring to a boil. Reduce the heat and simmer for about 15 minutes. Remove the bouquet garni and puree the soup in a blender. Strain the soup and put back in the pot. Add the half and half and bring back to a boil.
2. *Bouqet Garni: 6 Parsley Stems and 9 Sprigs of Fresh Thyme tied together with a string or 1 1/2 t dried thyme and 1 bay leaf in cheese cloth
3. You can serve with croutons and your favorite bread.

olive oil, butter, onions, garlic, chicken broth, bread, parsley stems, thyme, salt, pepper

Taken from tastykitchen.com/recipes/soups/garlic-soup/ (may not work)