Ingredients: 6 large onions, cut into slices; 2 heads of garlic, cloves separated and peeled; 5 cups of chicken stock or canned broth; 1.5 teaspoons of dried thyme leaves; 1 teaspoon of coarsely ground black pepper; 1 teaspoon of salt; 4 tablespoons of unsalted butter; two cups of heavy or whipping cream; two tablespoons of chopped fresh Italian (flat-leaf) parsley as garnish.
Preparation: Preheat the oven to 180°C. Place the onions and garlic in a shallow roasting pan, and add three cups of chicken stock. Sprinkle with thyme, pepper and coarse salt, and dot with butter. Cover the pan with foil and bake for 1.5 hours. Remove the pan from the oven and purée the onions and garlic with the liquid in a food processor until smooth. With the blender running, gradually add the remaining two cups of stock and the cream. Pour the resulting soup into a large saucepan. Season to taste and heat through slowly, making sure the soup does not come to the boil. Sprinkle with parsley and serve.