Onion-Garlic Soup

Ingredients

• 3 tablespoons butter
• 2-3 cups chopped onions
• 3/4 cup peeled garlic (about 30)
• 2 tablespoons all-purpose flour

• 3 (14 1/2 ounce) cans low sodium chicken broth
• 1 cup half-and-half
• 1/2 cup dry sherry
• 1 teaspoon dried thyme
• 1 small bay leaf
• 3 slices bread, torn into pieces (I use whatever I have leftover. French Bread and Focaccia both work wonderfully)

Directions

1. 1

   Melt butter in large pot over medium heat.

2. 2

   Add onions and garlic; cover and cook until onions are tender but not brown, stirring occasionally, about 10 minutes.

3. 3

   Add flour; stir 2 minutes.

4. 4

   Add broth, half and half, Sherry, thyme and bay leaf; bring to boil.

5. 5

   Reduce heat to medium-low; simmer uncovered until garlic is very tender, about 15 minutes.

6. 6

   Discard bay leaf.

7. 7

   Working in batches, puree soup with bread in blender until smooth.

8. 8

   Return to pot.

9. 9

   Season with salt and pepper.

10. 10

    Rewarm soup over medium heat; serve.