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Garlic Soup

1 tb Olive oil
1 c Onion; thinly sliced
12 Cloves garlic
1 c Dry white wine
1 qt Chicken stock
1 Bay leaf
2 c French bread; 2 inch pieces
3/4 c Heavy cream
Salt and pepper; to taste
1/2 c Gruyere cheese

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.

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