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Author Notes: This is NOT on your diet. However, this soup would be great as a small first course. —nannydeb
- 2 garlic bulbs, this will be to your taste as to how much you want to add to the soup
- 1 teaspoon olive oil
- 2 tablespoons butter
- 1/4 cup onion, sliced thin
- 2 tablespoons flour
- 1/2 cup chicken broth
- 1/2 cup milk
- 1/2 cup heavy cream
- 3/4 cup Gruyere cheeese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon cooking sherry
- 1 teaspoon fresh thyme, minced
- Preheat the oven to 400 degrees.
- Chop the tops off of two garlic bulbs and drizzle with olive oil. Wrap them in foil and roast for 35-40 minutes or until the garlic is soft enough to squeeze out of the bulbs. Set aside.
- In a soup pot, saute the onion in butter until very soft.
- Add flour and cook and stir 2 minutes.
- Squeeze the garlic into the pot with the onions.
- Whisk in the chicken stock, then milk, then cream.
- Simmer until thickened, about 3 minutes, stirring constantly.
- Gradually add the grated cheese. Stir until melted.
- Add salt, white pepper, sherry and thyme.
- Serve with some good crusty bread.
- This recipe was entered in the contest for Your Best Onion or Garlic Soup
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