NOTE: This is much better if made the day before.
Yield: 3 quarts
1 cup butter
4 medium onions, thinly sliced
8 baking potatoes, peeled and sliced thin
2 quarts milk (less for thicker soup)*
2 cloves garlic, crushed or 1 tablespoon dried minced garlic
1 tablespoon dried parsley
2 pinches each thyme and crushed red pepper
Salt and pepper
Melt butter; add onions and potatoes.
Cook until thoroughly done (about 30 minutes), adding just enough water to keep from browning.
Add milk and seasonings; heat thoroughly before serving.
Do not boil.
Source: "Little Rock Cooks......Recipes Handed Down from Generation to Generation"; posted by LuAnn for KRT.