Simply Roasted Garlic and Onion Soup |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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This is one of Emeril's. Ingredients:
4 -6 large red onions, quartered (3 1/2 pounds) |
1 cup garlic clove, peeled (2 large heads) |
2 shallots, peeled (about 1/3 cup) |
2 tablespoons olive oil |
1 -2 tablespoon seasoning salt (or emeril's essence) |
6 cups chicken stock |
2 teaspoons sage (fresh) |
2 teaspoons thyme (fresh) |
3/4 teaspoon salt |
2 teaspoons balsamic vinegar |
1/2 cup cream |
Directions:
1. Preheat oven to 400 degrees.
2. Combine the onions, garlic, and shallots in a roasting pan in a single layer. Add the olive oil and seasoning salt, 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.
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