Roasted Onion & Garlic Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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When it comes to stirring up comfort in a bowl, Nancy Mueller knows her onions. Her low-fat soup-made with Vidalias or other sweet onions-is a cold-weather tonic for her and husband John of Menomonee Falls, Wisconsin. Ingredients:
6 medium sweet onions |
1 whole garlic bulb |
3 cups reduced-sodium chicken broth, divided |
1/2 cup buttermilk |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
1/2 teaspoon coarsely ground pepper |
1/2 cup shredded swiss cheese |
Directions:
1. Place the unpeeled onions and garlic bulb in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Spritz with cooking spray. Bake, uncovered, at 450° for 50-60 minutes or until tender.
2. When cool enough to handle, peel the onions and garlic. Place in a blender; add 1 cup of broth. Cover and process until smooth; transfer to a large saucepan. Add the buttermilk, thyme, pepper and remaining broth; heat through. Garnish with cheese. Yield: 8 servings (2 quarts).
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