Roasted Shallot Soup with Grilled Cheese

1. Preheat oven to 400 degrees.
2. Add your shallots to a medium bowl and pour in your oil, 2 tsp salt and garlic powder. Toss to coat. Next add in your sugar and mix again.
3. Lay your shallots on a baking sheet making sure they are not over crowded. Roast for 40 minutes.
4. When your shallots are ready, remove and pop them into your blender. Pour 1/4 cup stock on your hot baking sheet and use a spatula to scrape up the bits that have rendered on the bottom. Add any drippings to your blender.
5. Add 2 cups of stock and 1 cup cream to your shallots in the blender and blend on high until smooth. With the blender on low, pour in remaining 1 cup stock.
6. Pour your soup into a large pot or sauce pan and let simmer for 15 to 20 minutes.
7. Serve with bread, grilled cheese or grilled cheese croutons as well as some fresh thyme. (To make grilled cheese: butter one side of each slice of bread, place cheese between unbuttered sides. Cook in a pan over medium heat until golden brown and cheese is melted, about 3-5 minutes per side.)