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Checkers Diner's Onion and Artichoke




Source of Recipe


Source: Checkers Diner


Recipe Introduction


Checkers Diner's Onion and Artichoke Soup


List of Ingredients




1 whole head garlic
Olive oil, for drizzling
4 tablespoons butter
1 large yellow onion, peeled and sliced
1 1/4 cups dry white wine
1 tablespoon flour
1 teaspoon chopped fresh thyme leaves, OR about 1/2 teaspoon dried thyme
12-14 cups chicken stock
1/2 bunch fresh parsley, leaves only, chopped
Lemon pepper, to taste
1 (15-ounce) can artichoke hearts OR 1 (9-ounce) package frozen
artichokes, thinly sliced
1 1/2 bunches green onions, thinly sliced

Recipe




Preheat oven to 350 degrees. Place whole head of garlic on a piece of
foil, drizzle a tablespoon or so of olive oil over it, wrap tightly
and roast in oven until soft, about 30 to 40 minutes. Let cool, then
slice off the top and squeeze out softened garlic; purée either with
fork or in small food processor. Set aside.

In large stockpot, heat butter, then add onions. Cook, stirring
frequently, until onions are soft and a bit brown around the edges,
about 10 minutes. Add wine and stir while it heats. Sprinkle flour
over onions and mix well to dissolve flour and thicken mixture. Add
thyme, roasted garlic and chicken stock; bring to a boil. Reduce heat
and allow soup to simmer 20 to 30 minutes, stirring occasionally. Add
parsley and lemon pepper and stir in sliced artichokes. Simmer
briefly. When ready to serve, stir in green onions.

Recipe may be doubled.

Makes 12 cups. Approximate nutritional values per serving: 130
calories (35 percent calories from fat), 7 g protein, 11 g
carbohydrate, 2 g sugar, 3 g dietary fiber, 5 g fat, 10 mg
cholesterol, 150 mg sodium.