Ingredients

• 2 bulbs garlic, halved horizontally
• little oil
• 4 large onions (about 750 grams), peeled
• 50 grams butter
• 6 cloves garlic, crushed and peeled
• 2 tblsp flour
• 4 cups chicken stock
• 1 bay leaf
• 1 tsp red wine vinegar or balsamic vinegar (optional)
• salt and freshly ground black pepper to season

Method

1. Place the halved garlic bulbs in a roasting dish and drizzle with a little oil. Cover and bake at 180ºC for 25 minutes or until a skewer can easily pierce the garlic. Cool.
2. Slice the onions into thick 0.5cm wide rings.
3. Heat the butter in a large heavy lidded saucepan and add the onions and garlic. Cook over a moderately low heat until the onions are well browned. Add the flour and cook for 2 minutes.
4. Gradually stir in the chicken stock until you have a thin smooth soup. Add the bay leaf and return to the heat and bring to the simmer. Cover and simmer for 10 minutes. Season with the dash of vinegar, salt and pepper.
5. Ladle this soup into four large bowls and place half a garlic bulb in each. Serve with grilled cheese croutons if wished.