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 leaves
3 slices bread, torn into pieces ( I use whatever I have leftover. French Bread and Focaccia both work wonderfully)
Directions:
Melt butter in large pot over medium heat.
Add onions and garlic; cover and cook until onions are tender but not brown, stirring occasionally, about 10 minutes.
Add flour; stir 2 minutes.
Add broth, half and half, Sherry, thyme and bay leaf; bring to boil.
Reduce heat to medium-low; simmer uncovered until garlic is very tender, about 15 minutes.
Discard bay leaf.
Working in batches, puree soup with bread in blender until smooth.
Return to pot.
Season with salt and pepper.
Rewarm soup over medium heat; serve.
Servings: 4-6
Time preparation: 10 min.
Time total: 45 min.