Recipe by Elizabeth Kurtz

Roasted Onion and Garlic Soup

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Meat Meat
Medium Medium
6 Servings
Allergens

No Allergens specified

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.

Ingredients

Main ingredients

  • 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)

Directions

Prepare the Soup

1.

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.

2.

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.

3.

Heat remaining two tablespoons olive oil in a large, heavy saucepan over medium heat. Add onions and sauté for 15 minutes. Stir in garlic.

4.

Add chicken stock and thyme, and bring to a boil. Reduce heat and simmer for 15 minutes.

5.

Add potatoes and simmer until tender, about 15 minutes. Let cool, then remove thyme sprigs.

6.

Purée until smooth. Reheat and serve with croutons.

Roasted Onion and Garlic Soup

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Ruchy
Ruchy
2 years ago

Delicious! Very flavorful and tasty!

Carol BY
Carol BY
2 years ago

Do you roast the onion while and if so do you cut it up in The pot when you add water?

Raquel
Raquel
Reply to  Carol BY
2 years ago

Yes, roast the onions whole and I could cut them up before adding to the pot.

Carol BY
Carol BY
2 years ago

Do you roast the onion while and if so do you cut it up I. The pot when you add water?