1Melt butter in soup pot and add onions. Cook over medium heat for about 10 minutes til onions are soft. Add beef stock, salt, pepper and thyme.
2Bring to simmer; reduce heat and cook covered for about 15 minutes. Strain soup and put strained onions in blender with about 1 cup of the broth and puree.
3Return remaining broth to pot and add puree. Turn heat back up. Using whisk, slowly add cream and bring broth back to simmer. Simmer for about 5 minutes, stirring occasionally. Serve with croutons as a garnish. Serves 4 to 6
My Old Recipes