Summary

Ingredients

• 5 onion (s)
• 1 bulb garlic
• 550 ml vegetable stock
• 1 teaspoon thyme, dried
• 25 g butter
• 220 ml double cream
• salt
• Pepper White
• Chili powder

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Instructions

1. Preheat the oven to 180 ° C. Peel the onions and cut into slices approx. 1 cm thick. Peel the garlic cloves. Put both in a large, ovenproof bowl, pour 450 ml of the stock over it, add the thyme and butter. The soup then has to cook covered (with a lid or aluminum foil) in the oven for 1 1/2 hours - if all the ingredients are covered with stock, you don`t even have to stir in between.
2. After 1 1/2 hours of cooking, add the rest of the broth and puree the soup. Then stir in the double cream and season to taste. We put chili in everywhere, but of course it works fine without it.
3. The soup should be served with bread or other side dishes as it is quite thin. Better not plan any social commitments for the next day.