Baked Garlic and Onion Cream Soup

Gill: When I first came across this recipe my first thought was that it would be a garlic overload, but I was intrigued and being quite experimental, I decided to try it. It is completely wonderful and I urge you to experiment too.

6 large onions cut into half inch slices
2 heads of garlic, cloves separated and peeled
40 oz chicken stock (or vegetable if you prefer)
Just under 2 teaspoons dried thyme leaves (or a small sprigs of fresh thyme if available)
1 teaspoon ground black pepper
1 teaspoon sea salt
2 oz unsalted butter
2 tablespoons fresh flat leaf parsley
16 oz double cream

Preheat the oven to 350f. Place the onions and garlic in a shallow roasting pan and add 24 oz of the chicken or vegetable stock. Sprinkle with the thyme, pepper and sea salt. Dot with the butter. Cover the pan with foil and bake for 90 minutes, stirring once or twice while it is baking.

Remove the pan from the oven and puree the onions and garlic with the liquid until smooth. You will probably need to do this in batches. Gradually add the remaining 16 oz and cream, stirring constantly. Pour the soup into a large saucepan, adjust the seasoning and slowly heat through. Do not allow the soup to boil; sprinkle the flat leaf parsley and serve.

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