A research conducted in the Washington University showed that garlic is up to 100 times more efficient than the most popular antibiotics used for different health conditions.
• 2 tbsp butter
• 2 tbsp olive oil
• 2 large and diced onions
• 1 tbsp chopped fresh thyme
• 8.5 oz/ 250 ml chicken broth (as a base)
• 1 bunch of fresh herbs, parsley, thyme, bay leaf
• 3 cups diced stale bread
• 1 cup sour cream
Heat the oven to 180 °C. Cut off the top of the garlic bulbs, cover with some olive oil and wrap the garlic in a tin foil. Bake for 90 minutes, then let the garlic cool for a few minutes.
In the meantime, heat 2 tablespoons of olive oil and some butter in a saucepot, on medium temperature. Cook the onions for 10 minutes. Mash the baked garlic and add it in the saucepot. Stir well, add some chopped thyme, chicken broth and fresh herbs.
Turn the temperature on low, add the bread and cook for 5 minutes, or until the bread cubes soften.
Take the herbs out of the saucepot and blend the mixture well, until you get a nice and creamy texture. Take the mixture back in the saucepot, and add some sour cream or double cream. Add salt and pepper to taste.