Caramelized Onion Soup w Smoked Bacon & Blue Cheese

Heat 1 T oil in large heavy-bottomed pot over high heat. Add onions, stirring to coat, then reduce heat to med-lo and cook, stirring frequently, until onions are a golden caramel color, 1-2 hours. Place garlic in small saucepan and cover with remaining oil. Cook, over low heat until lightly toasted and softened, about 40 minutes. Add thyme sprig to onions, then add stock. strain garlic cloves and add to stock (save garlic oil for other use). Bring to boil, then decrease heat and simmer 20 min. Remove from heat. Add bread cubes to pot and let stand until softened, 10 min. Cook bacon in small saute pan until crispy. Drain on paper towels. Use immersion blender to puree soup. Season w s&p. Add water if needed. Serve garnished with bacon and cheese.

Canola oil 1/2 c + 1T
Onions 6 large yellow onions, thinly sliced
Garlic 5 cloves
Thyme 1 sprig
Chicken Stock 2 quarts
Bread 5 slices, crusts cut off, torn into bite sized pieces
Bacon 10 strips,thick cut, cut crosswise into matchstickes about 1/4 inch thick
Blue Cheese 3 oz crumbled