Ingredients
| 2 sticks | unsalted butter | | 8 cups | chicken broth | | 1/2 cup | olive oil | | 4 cups | half & half | | 4 heads | garlic, finely chopped | | 1 tbsp. | coarse salt | | 1/2 tsp. | dry mustard | | 5 | onions, finely chopped | | 1 tbsp. | thyme, chopped | | 1 loaf | day-old French bread, broken into sm. pieces |
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Instructions
In a heavy kettle melt butter and olive oil over very low heat. Add garlic and onions; sweat the mixture (cover pan with a round of wax paper.) Stir occasionally for 2 hours. Stir in bread and cook for 10 minutes. Add broth and bring to a boil. Reduce heat and add cream. Simmer 30 minutes. Stir in salt, mustard and thyme. Serve hot, garnish with chives or cheese croutons.
Author's Comments
Use a hand held blender to smooth out soup. Blend until desired consistency.
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