| 2 tablespoons butter |
|
|
Cook 6 minutes or until onions are translucent |
|
Puree until smooth |
Put bread and parmesan in the bottom of each bowl, and ladle soup over. Squeeze lemon juice into each bowl. |
| 2 1/4 cups onions |
sliced |
| 1 1/2 teaspoons fresh thyme |
chopped |
| 18 cloves garlic |
peeled |
cook 3 minutes |
| 26 cloves garlic, unpeeled |
Toss; place in baking dish; cover tightly; bake in moderate oven 45 minutes or until golden-brown and tender; leave to cool |
Squeeze garlic between fingertips to release cloves; discard skin |
| 2 tablespoons olive oil |
| salt and pepper |
| 3 1/2 cups chicken stock |
|
add; cover, simmer 20 minutes or until garlic is very tender |
| 1/2 cup whipping cream |
|
Stir in and bring to a simmer |
| garnish |
| 1/2 cup parmesan |
grated |
| 4 thin slices sourdough bread |
baked in slow oven until hard |
| 1/4 lemon's juice |
|