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Onion: Roasted Onion and Garlic Soup

Source of Recipe

Michael Foley


List of Ingredients

3 large onions (unpeeled)
8 large garlic cloves (unpeeled)
2 teaspoons plus 2 tablespoons olive oil
5 cups canned vegetable broth (or more)
3 fresh thyme sprigs or 1 1/2 teaspoons dried
3/4 cup diced peeled russet potato (about 4 ounces)
Croutons


Recipe

Preheat oven to 325-F. Mix whole onions, garlic cloves and 2 teaspoons olive oil in baking pan. Roast until garlic and onions are tender, about 30 minutes for garlic and 1 1/2 hours for onions. Cool. Squeeze garlic out of skin and mash. Peel onions and slice. Heat remaining 2 tablespoons olive oil in heavy large saucepan over medium heat. Add onions and saute 15 minutes. Stir in garlic. Add 5 cups vegetable broth and thyme; bring to boil. Reduce heat and simmer 15 minutes. Add diced potato and simmer until tender, about 15 minutes. Cool mixture slightly. Discard thyme sprigs. Puree soup in batches in processor. (Can be prepared 1 day ahead. Cover and refrigerate.) Return soup to saucepan. Bring to simmer, thinning with more broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls, sprinkle with croutons and serve. Serves 4.