This smooth, fragrant and delicious soup is a specialty at Susan Spicer's "Bayona" restaurant
in the French Quarter of New Orleans ... and was my absolute favorite soup during the fourteen years we lived there.
Although it seems like a lot of garlic and onions ... the flavors are mellowed by the long, slow cooking.
If you can, make the soup a day ahead; the flavor will be even better.

Ingredients:

2 tablespoons olive oil
2 tablespoons butter
2 pounds onions, chopped
2 cups garlic cloves, peeled and chopped
2 quarts Chicken Stock or canned low-sodium chicken broth
1/2 loaf day-old French bread (about 1/4 pound), cut into chunks
1 bouquet garni: (made of 9 sprigs fresh thyme or 1 1/2 teaspoons dried, 6 parsley stems, and 1 bay leaf)
1 1/2 teaspoons salt
2 cups cream or half-and-half
1/4 teaspoon fresh-ground black pepper

Directions:

1. In a large pot, heat the oil and butter over low heat. Add the onions and garlic.
Cover and cook, stirring occasionally, until very soft and beginning to turn golden, about 30 minutes.

2. Raise the heat to moderate and continue cooking the onions and garlic, uncovered,
stirring frequently, until deep golden, about 10 minutes longer.

3. Add the stock, bread, bouquet garni, and salt. Bring to a boil.
Reduce the heat and simmer about 15 minutes.

4. Remove the bouquet garni and puree the soup in a blender or food processor.

5. Strain the soup back into the pot. Add the half-and-half and pepper and bring back to a boil.

Serves 8

I like to garnish each cup with a little teaspoon of toasted (in a toaster oven) chopped garlic
(like you find in the jars in the supermarket). The perfect extra touch. Enjoy a taste of N'Awlins, dawlin'.