2 tablespoons olive oil
2 tablespoons butter
2 pounds onions (about 4 onions), chopped
2 cups garlic cloves (about 4 large heads), chopped
2 quarts chicken stock or broth
1/2 loaf day-old French bread (about 1/4 pound), cut into chunks
1 bouquet garni: 6 parsley stems, 9 sprigs fresh thyme or 1 1/2 teaspoons dried, and 1 bay leaf
1 1/2 teaspoons kosher salt
2 cups half-and-half
1/4 teaspoon freshly ground black pepper
Croutons, optional
Step 1:
Heat the oil and butter in a large, heavy-bottomed pot or Dutch oven over low heat until the butter has melted. Add the onions and garlic. Cover the pot and cook, stirring occasionally, until onions and garlic very soft and are just beginning to turn golden, about 30 minutes. Remove the lid, increase the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.
Step 2:
Add the stock, bread, bouquet garni, and salt to the pot and bring the soup to a boil. Reduce the heat and simmer about 15 minutes.
Step 3:
Remove the bouquet garni and discard. Puree the soup with an immersion blender or in a blender or food processor (let the soup cool a bit before pureeing it in a blender or food processor and puree it in small batches so the steam doesn't force the lid off the top). Strain the soup back into the pot. Add the half-and-half and pepper and bring back to a boil. Serve topped with the croutons, if you like.
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