Susan Spicer's Garlic Soup

Ingredients

2 lb onions roughly
2 c garlic
2 tb olive oil
2 tb butter
1 1/2 qt chicken stock
1/2 loaf french bread stale
1 bouqet garni tied
3 stems of parsley
5 stems of thyme
1 bay leaf
1 teaspoon thyme leaves will do

Instructions

Strain through medium strainer. Heat and add half & half. Salt and pepper to taste. The soup is better the second day, as it mellows overnight. From Chef Susan Spicer of The Bayona, New Orleans, LA