Ingredients
- 12 garlic (cloves)
- 2 french bread
- 1 bay leaf
- 950 ml chicken stock
- 240 ml dry wine (white)
- 120 gr onion thinly (sliced)
- 60 gr gruyere cheese
- 16 ml olive oil
Heat olive oil in a large soup pot. Add onion and garlic, cook over medium heat for 10-12 minutes. The onion and garlic will begin to caramelize.
Add the wine and continue to cook for 10 minutes.
Add the stock and bay leaf. Bring to a boil, reduce the heat, and simmer for 30 minutes.
Add the bread cubes and allow the sour to sit without heat for 10 minutes.
Remove the bay leaf. Using a hand held blender, puree until smooth. Add the cream and adjust the seasonings. Serve in a large shallow bowl. Garnish with the cheese.
