Roasted Red Onion and Garlic Soup |
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Prep Time: 5 Minutes Cook Time: 85 Minutes |
Ready In: 90 Minutes Servings: 4 |
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I found this recipe in Splendid soups by James Peterson. It is very easy and so delicious!!! Ingredients:
4 -6 large red onions, peeled, hairy root end cut off and quartered |
1 head garlic, peeled |
2 tablespoons olive oil |
3 cups chicken broth |
1/2 cup heavy cream |
salt |
pepper |
1 tablespoon balsamic vinegar |
Directions:
1. Preheat oven to 425°F.
2. Toss onion & garlic with olive oil in roasting pan ( make sure they fit comfortably, not too much space in between or else they'll burn).
3. Roast for 1 1/2 hours, stirring every 15 minutes. Onions should be evenly carmelized.
4. Put roasting pan on top of stove at Medium heat, pour in 2 cups of broth. Scrape bottom of pan to remove any bits.
5. Transfer to blender, working in batches, puree about 1 minute. Then put finished batch in new pot with remaining broth.
6. Add cream, salt and pepper to taste, and balsamic vinegar.
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