Ingredients
The following ingredients have 4 Servings
- 2 bulbs garlic
- 4 sprigs thyme
- Salt and pepper
- Extra-virgin olive oil (EVOO)
- for drizzling
- 5 large onions
- yellow skin
- 4 tablespoons butter
- Salt and white pepper
- 1 teaspoon dried thyme
- 1 large fresh bay leaf
- ¼ cup sherry
- ½ cup white wine
- 4 large Russet potatoes
- peeled and diced
- Salt
- 3 tablespoons butter
- 3 tablespoons flour
- A few grates of nutmeg
- or ⅛ teaspoon
- 2 ½ cups whole milk
- 2 ½ cups stock
- chicken or vegetable
- 2 bulbs roasted pasted garlic
- 8 ounces Gruyere cheese
- shredded
- Fresh picked thyme
- to top
Instruction
- For the roasted garlic, preheat oven to 425˚F
- Cut off ends of garlic bulbs to expose cloves and top with thyme, salt, pepper and EVOO
- Wrap in foil pouch and roast 45-60 minutes, or until soft and golden
- Cool garlic, remove from skins and paste with knife
- For the onions, halve, peel and thinly slice the onions by hand or with mandolin or wide slicer of box grater
- Heat large skillet over medium to medium-low heat, melt butter, add onions, season with salt, white pepper, thyme and bay, and cook until caramelized, about 45 minutes, stirring frequently
- Add sherry and raise heat, let it absorb, add wine and let it reduce by half a minute or so then remove pan from heat
- For the soup, place potatoes in soup pot and cover with water, bring to boil, salt water and cook to just tender, 10 minutes, drain
- Return pot to heat and melt butter over medium to medium-high heat, whisk in flour, then add nutmeg and whisk in milk and stock, add ¾ of the potatoes and pasted, roasted garlic and cook soup to thicken a bit, 15-20 minutes over low heat
- Add ¾ onions and stir
- Preheat broiler and line a baking sheet with foil or parchment
- Fill oven-safe soup bowls with potato soup and top with remaining potatoes, onions and cheese, broil to brown, add more thyme and serve
