evidence: The Correct Way to Peel, Crush, and Chop Garlic, According to Jacques Pépin Cook Mode (Keep screen awake) Ingredients 2 tablespoons olive oil 2 tablespoons butter 2 pounds onions (about 4 onions), chopped 2 cups garlic cloves (about 4 large heads), chopped 2 quarts chicken stock or broth 1/2 loaf day-old French bread (about 1/4 pound), cut into chunks 1 bouquet garni: 6 parsley stems, 9 sprigs fresh thyme or 1 1/2 teaspoons dried, and 1 bay leaf 1 1/2 teaspoons kosher salt 2 cups half-and-half 1/4 teaspoon freshly ground black pepper Croutons, optional Directions Heat the oil and butter in a large, heavy-bottomed pot or Dutch oven over low heat until the butter has melted. Add the onions and garlic. Cover the pot and cook, stirring occasionally, until onions and garlic very soft and are just beginning to turn golden, about 30 minutes. Remove the lid, increase the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer. Add the stock, bread, bouquet garni, and salt to the pot and bring the soup to a boil. Reduce the heat and simmer about 15 minutes.