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Meat
Medium
6 Servings
Allergens 
No Allergens specified
2 Hours, 20 Minutes
Diets
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.
3 large onions, with peel
8 cloves garlic, with skin
2 tablespoons plus 2 teaspoons Gefen Olive Oil, divided
5 cups chicken stock, such as Manischewitz Chicken Broth
3 whole fresh thyme sprigs or 1 and 1/2 teaspoons dried
3/4 cup diced russet potatoes
croutons, to serve (gluten-free, if needed)
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.
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Delicious! Very flavorful and tasty!
Do you roast the onion while and if so do you cut it up in The pot when you add water?
Yes, roast the onions whole and I could cut them up before adding to the pot.
Do you roast the onion while and if so do you cut it up I. The pot when you add water?