GILROY GARLIC SOUP

Heat 2 tbsps. olive oil in large stock pot; stir in 2 onions, sliced thin. and a pinch of sugar. Saute until onion just begins to brown, about 5 mins. Stir in l0 cloves of garlic, crushed, 2 bay leaves, l/2 tsps. salt & l/4 tsp. black pepper. Saute until onion is a rich, golden brown, about 5 mins. more. Stir in 2 qts. chicken broth, l tbsps. each of dinely chopped garlic, and cut fresh basil and l tsp. fresh thyme, chopped. Bring to boil and reduce heat to low. Simmer until vegetables are very soft, about 35 mins. Remove bay leaves and stir in 2 cups firmly packed, diced day-old French bread. Simmer, stirring constantly, until bread falls apart and thickens soup, about l0 mins. Stir in several dashes each of Tabasco or hot pepper sauce and Worcestershsire. Remove from heat and puree with hand blender or in batches in food processor. Heat, but don’t boil, stirring in l/2 cup heavy cream and l/3 cup grated Parmesan.
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