Susan Spicer's Cream of Garlic Soup

Description The chef-owner of Bayona and Spice Inc. 
has made this at every restaurant she's fronted, 
and with good reason: it's irresistible. It's not all that 
complicated to make, however, as you will find out if you try. 

2 lbs. onion, peeled and roughly chopped (4 cups)
2 cups galic, peeled and chopped
2 tbsp. olive oil
2 tbsp. butter
1 1/2 quarts chicken broth
1 bouquet garni (parsley stems, thyme sprigs and bay leaf
   tied together
2 cups stale French Bread torn into 1/2-inch pieces
1 cup half-and-half
Salt and Pepper

1. In a one-gallon, heavy-bottomed pot, saute the onions
    and garlic in butter and olive oil.  Stir frequently over low
    to medium heat until they turn a deep golden brown - 
    about 30 min.

2. Add chicken broth and bouquet garni and bring to a
    boil.  Stir in bread cubes and simmer 10 minutes,
    until bread is soft.

3. Remove bouque garni and puree soup in a blender carefully.
    Strain through medium strainer.  Heat and whisk in more
    chicken broth if the soup is too thick.  Add half-and-half,
    season to taste with salt and pepper.    Serves 6