The garlic is not as potent as it cooks so roasting it first
brings out
a wonderful flavor and reduces the bite.


INGREDIENTS

 4 unpeeled Garlic heads (the whole thing)   
¼ cup Olive Oil    
  7 Tbsps Butter    
3 ¼ large Yellow Onions    
1/3 cup Flour 
>
7 cups Chicken Stock
1 cup Heavy Cream
Salt and Pepper
Freshly chopped Chives for garnish

INSTRUCTIONS
Preheat oven to 350 degrees F.
Cut off top ¼�?of each garlic head.
Place the garlic heads in a small shallow baking dish.  Drizzle oil
over them
and bake until golden, about 1 hour. (You can cover the heads in
aluminium
foil so they won’t brown so quickly.) Cool slightly.
Press individual garlic cloves between thumb and finger and release the
softened garlic and chop or mash.  Melt the butter
in a medium saucepan over low heat.  Add the onion and sauté until the
onion
is caramelized - approximately 8 minutes.

Dust with flour and cook a minute, stirring.
Stir in chicken stock and simmer one hour, stirring occasionally.
Add roasted garlic and cream.
Season to taste with salt and pepper.
Ladle into bowls and garnish with chives.
Serve with chunks of sourdough bread or in a bread bowl.
Garnish with Gruyere cheese, if desired.
Serve with a good bottle of wine mmmmmmm.