Susan Spicer's Cream of Garlic Soup

The chef-owner of Bayona and Spice Inc. has made this at every restaurant
she's fronted, and with good reason: it's
irresistible. It's not all that complicated to make, however, as you will
find out if you try. A great garnish is to fry a
few morsels of garlic in butter and float them on the surface of the soup.

2 lbs. onion, peeled and roughly chopped (about 4 cups)
2 cups garlic, peeled and chopped
2 Tbsp olive oil
2 Tbsp butter
1 1/2 quarts chicken broth
1 bouquet garni (parsley stems, thyme sprigs and bay leaf, tied
together
2 cups stale French Bread, torn into 1/2-inch pieces
1 cup half-and-half
Salt and pepper

In a one-gallon, heavy-bottomed pot, saute onions and garlic in butter and
oil. Stir frequently over low to medium heat until they turn a deep
golden brown--about 30 minutes. Add chicken broth and bouquet garni and
bring to a boil. Stir in bread cubes and simmer 10 minutes, until bread
is soft. Remove bouquet garni and puree soup in blender carefully. Strain
through medium strainer. Heat and whisk in more chicken broth if the soup
is too thick. Add half-and-half. Season to taste with salt and pepper.

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