Preparation:

Heat the oven to 350° F.

Mix the sliced onions, olive oil, garlic, thyme, pepper and salt together in a roasting pan. Roast the mixture for 30 minutes, or until onions are soft and beginning to brown. Remove from the oven and place in a large stockpot. sauté, stirring frequently, for 15 minutes, until onions are nicely browned and caramelized.

Add wine and sprinkle flour over top; mix well. Add the chicken or vegetable stock and bring to a simmer, whisking in a clockwise direction until the soup has thickened to the desired consistency. Simmer for 10 minutes. Remove from the heat and add sliced artichokes and green onions. Serve hot.

Makes: 8
Source:
Submitted by: Recipe Group Member
Date:

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