Onion and Garlic Soup

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Garlic and Onion Soup

4 large white or yellow onions, thinly sliced

2 whole beads of garlic

2 tsp. thyme

4 tbsp. olive oil

6 cups vegetable broth

1/2 c. dry white wine (optional)

1 bay leaf

2 tbsp. honey

4 tbsp. each of fresh basil and parsley

1/4 tsp. cayenne pepper (optional)

sea salt, fresh ground pepper to taste

Sauté the onions, garlic and thyme in olive oil until

golden brown. This step sweetens and mellows the

intensity of the garlic and onions. To peel the garlic

cloves, smash the individual cloves with the flat side

of a chef's knife, then slip out of the skins. Add the

garlic and onions to a soup kettle (or slow cooker) to

cook with the vegetable broth, wine and bay leaf.

Slowly cook for 2-3 hours (overnight if using the slow

cooker). Strain liquid, and then add honey, basil and

parsley, salt, pepper and cayenne. Serve hot.

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" All work & no play is out of the question. " Garfield (the cat)

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