Cream of Onion Soup

Yields: about 1 gallon

3 ea Spanish Onions, Small Dice
2 ea garlic cloves
2 oz Butter
1t fresh tyhme, chopped
1 ea bay leaf
2 oz AP Flour
1 c White wine
1/2 Gallon Heavy Cream
4 c Chicken Stock

1. Sweat Onions in the butter until translucent. Add garlic, Thyme, and bay leaf, cook 1 minute
2. Add Flour and cook for 2 minutes.
3. Deglaze with the white wine, add cream and Stock
4. Bring to a boil, whisking occasionally, then simmer, 30-45 min. Remove bay leaf
5. Puree in a blender until smooth, pass through a chinois, or fine mesh strainer
6. Adjust seasoning with salt and pepper, Add more stock to adjust consistency if the soup is too thick for liking.
7. Serve with Caramelized onions, and garnish with truffle oil and crispy shallots