Onions and garlic are a chef’s favorite ingredients, and married in a soup they make for incredible flavor. If you’re looking for a rich, savory start to your meal, this is the soup for you.
Roasted Onion and Garlic Soup
- Cooking and Prep: 2 h 20 m
- Serves: 6
Prepare the Soup
Preheat oven to 325 degrees Fahrenheit. Drizzle whole onions with one teaspoon olive oil in a baking pan, and drizzle garlic cloves with one teaspoon oil in another baking pan.
Roast until tender, about 30 minutes for garlic and an hour and a half for onions. Let cool. Squeeze garlic out of skin and mash. Peel onions and slice.
Heat remaining two tablespoons olive oil in a large, heavy saucepan over medium heat. Add onions and sauté for 15 minutes. Stir in garlic.
Add chicken stock and thyme, and bring to a boil. Reduce heat and simmer for 15 minutes.
Add potatoes and simmer until tender, about 15 minutes. Let cool, then remove thyme sprigs.
Purée until smooth. Reheat and serve with croutons.