From the GarlicPage
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Fred Towner writes:

“You may wish to consider adding my favorite recipe to your garlic soup collection. It is from , the gifted owner/chef of the Bayona Restaurant in New Orleans. It is a wintertime favourite in this household.”

Serves 8

• 2 lb onions - roughly chopped
• 2 cup garlic - peeled and chopped
• 2 Tbsp olive oil
• 2 Tbsp butter - unsalted
• 1 1/2 qt chicken stock
• 1/2 loaf French bread - stale and in chunks
• 1 pt half & half - or cream
• 1 bouqet garni tied together with butcher’s string
• (or cotton string) 10 3” stems of parsley,
• 5 stems of fresh thyme* and 1 bay leaf.

 *if you don’t have fresh thyme for the bouquet garni, 1 teaspoon of dried thyme leaves will do.

Saute onions and garlic in butter and olive oil stirring frequently,  over low to medium heat until deep golden color is reached (about 30  minutes). Add chicken stock, bouquet garni and bread. Simmer 15 to   20 minutes. Remove bouquet garni. Puree in blender. Strain through  medium strainer. Heat and add half & half. Salt and pepper to taste. The soup is better the second day, as it mellows overnight.

From Chef Susan Spicer of The Bayona, New Orleans, LA. Used with permission.