Cream of Onion and Garlic Soup

10 large, sweet onions

2 heads garlic, separated and peeled

3 cups chicken stock

Healthy splash of white wine

1 teaspoon kosher salt

1 teaspoon pepper

2 teaspoons thyme

4 tablespoons butter

1 cup heavy cream

Heat oven to 350 degrees (see note).Place onions and garlic in a shallow roasting pan. Add chicken stock, white wine, salt, pepper and thyme. Dot onions and garlic with butter, cover with foil and roast for 1frac12; hours. Stir once, midway through.Remove pan from oven and strain onion and garlic, reserving the liquid in a large stock pot.Finely chop onions and garlic in food processor. Add chopped vegetables to the pot and cook over medium heat. Gradually add cream; heat through without boiling.Serves four to six.