Source: 410 Diner, San Antonio, Texas - San Antonio Express-News 09/04/2002

8 medium white onions, sliced
1/4 cup extra virgin olive oil
3 teaspoons fresh garlic pur?
2 teaspoons fresh or dried thyme leaves
1 teaspoon cracked black pepper
Pinch of kosher salt
1 1/2 cups white wine
2 tablespoons white flour
6 cups chicken or vegetable stock
8 artichoke hearts, very thinly sliced (canned or frozen)
1 bunch green onions, chopped

Heat the oven to 350 degrees F.

Mix the sliced onions, olive oil, garlic, thyme, pepper and salt together in a roasting pan. Roast the mixture for 30 minutes, or until onions are soft and beginning to brown. Remove from the oven and place in a large stockpot. Saut? stirring frequently, for 15 minutes, until onions are nicely browned and caramelized.

Add wine and sprinkle flour over top; mix well. Add the chicken or vegetable stock and bring to a simmer, whisking in a clockwise direction until the soup has thickened to the desired consistency. Simmer for 10 minutes. Remove from the heat and add sliced artichokes and green onions. Serve hot.

Makes 8 servings.