1 pound sweet onions cut into ¼" slices
3 ribs celery finely chopped
⅓ cup flour
¼ teaspoon dried thyme leaves or 1 sprig fresh thyme
3 cups chicken broth
¾ cup heavy cream
salt & pepper to taste
shredded cheese (optional)
garnish: parsley (optional)
Melt butter in a saucepan over medium heat. Add onions and celery and cook until tender and translucent, about 5-7 minutes. Stir in flour and thyme, cook 1 minute more. Stir in broth, a bit at a time, stirring until smooth after each addition. Bring to a boil, reduce to a simmer and cook uncovered 8-10 minutes or until vegetables are very soft. Blend soup with a hand blender, add in cream and simmer 5 minutes more. Season with salt & pepper to taste. Garnish with parsley and/or shredded cheese if desired and serve.