Roasted Garlic and Onion Soup (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 105 Minutes |
Ready In: 135 Minutes Servings: 8 |
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Ingredients:
4 to 6 large red onions (3 1/2 pounds), quartered |
cloves from 2 large heads of garlic (about 1 cup), peeled |
2 shallots (about 1/3 cup), peeled |
2 tablespoons olive oil |
2 tablespoons essence, recipe follows |
6 cups chicken stock |
2 teaspoons finely chopped fresh sage leaves |
2 teaspoons finely chopped fresh thyme leaves |
3/4 teaspoon salt |
2 teaspoons balsamic vinegar |
1/2 cup cream |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
Directions:
1. Preheat oven to 400 degrees F.
2. Combine the onions, garlic, and shallots in a roasting pan just large enough to hold them in a single layer. Add the olive oil and Essence and toss to coat. Roast until well browned, about 1 1/2 hours.
3. Remove the pan from the oven and set over 2 burners on medium-low heat. Add 2 cups of chicken stock, sage, thyme and salt. Cook for 10 minutes, scraping the bottom of the pan with a wooden spoon to incorporate any of the caramelized bits from the bottom.
4. Transfer the mixture to a blender and puree until smooth, about 2 minutes.
5. Transfer the mixture to a large pot over medium-low heat. Add remaining 4 cups chicken stock and balsamic vinegar, and stir to combine. Bring to a simmer and stir in cream. Serve with French bread.
6. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
7. Combine all ingredients thoroughly.
8. Yield: 2/3 cup
9. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
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