White Onion and Thyme Soup



4 large white onions thinly sliced

2 tbls of butter

3 cloves of garlic minced

1 small leek thinly sliced

3 sprigs of fresh thyme

3 cups of chicken stock

Splash of white wine

1 tsp of salt

1 cup heavy cream

White pepper to taste

In a medium sauce pan, melt the butter over low heat. Sauté the onions, garlic, thyme and leek until the onions are softened and translucent. Sprinkle the flour over the onion mix and cook for a couple of minutes longer. Add the wine until reduced and then add the chicken stock. Bring to a boil then reduce heat and simmer for about 15 minutes longer.

Remove the soup from the heat, take out the thyme sprigs and blend in a blender and add to a clean saucepan. Bring back to a boil and add the cream and white pepper to taste.