Baked Garlic and Onion Cream Soup

• large onions, cut into 1/2 inch pieces↗6

  6

• heads garlic, cloves separated and peeled↗2

  2

• chicken broth↗5 cups

  5

• dried thyme↗1 1⁄2 teaspoons

  1 1⁄2

• fresh ground pepper↗1 teaspoon

  1

• sea salt↗1 teaspoon

  1

• unsalted butter↗4 tablespoons

  4

• half-and-half↗2 cups

  2

• fresh parsley, chopped for garnish↗2 tablespoons

  2

Step-by-step instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Place onions and garlic in a shallow roasting pan, and add 3 cups of the chicken stock.

3. 3

   Sprinkle with thyme, pepper and salt. Dot with butter.

4. 4

   Cover the pan with foil and bake for 1 1/2 hours. Stir once or twice during baking.

5. 5

   Remove the pan from the oven and puree the onions and garlic with the liquid until smooth.

6. 6

   Gradually add the remaining stock and the cream.

7. 7

   Pour the soup into a large saucepan, adjusting the seasonings and slowly heat through.

8. 8

   Do no allow the soup to boil. Sprinkle with parsley and serve.