Be sure to leave your crushed/chopped/diced garlic sitting out in the air to strengthen for 10-15 minutes before you submit it to heat. Otherwise, the heat will kill its healing properties.
Melt butter in a heavy saucepan over medium-heat. Add sliced onions and thyme. Cook until onions are translucent.
Squeeze the roasted garlic out of the skins and add to the pot. Add the raw garlic cloves as well. Cook for about 3 minutes.
Add chicken broth. I was running low, so I used chicken and beef broth. And to be honest, it didn't look like this was going to make much so I added some extra water. This was still a very flavorful soup.
26 garlic cloves, unpeeled
18 garlic cloves, peeled
2 cups sliced onions
2 Tbsp. olive oil
1 tsp. chopped fresh thyme
3 cups chicken stock
1 Tbsp. butter
1/2 cup whipping cream
1/2 cup grated Parmesan cheese
4 lemon wedges
Preheat oven to 350 degrees Fahrenheit. Place 26 unpeeled garlic cloves in a small glass baking dish. Add the olive oil and sprinkle with sea salt and pepper. Toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender (about 45 minutes). Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl. Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent (about 6 minutes). Add roasted garlic and 18 raw garlic cloves and cook for 3 minutes. Add chicken stock; cover and simmer until garlic is very tender (about 20 minutes). Working in batches, pureé soup in blender until smooth. Return soup to saucepan. Add cream and bring to a simmer. Season with sea salt and pepper. Divide grated cheese among 4 bowls and ladle soup over cheese. Squeeze juice of 1 lemon wedge into each bowl and serve. This can be prepared a day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally. Serves 4.