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Roasted Garlic and Onion Soup
Category: Soups, Hot
Serves:
Rating:
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Ingredients:
4 - 6 large red onions (3-1/2 lb.) quartered Cloves from 2 large heads of garlic, peeled 2 shallots peeled 2 T. olive oil 2 T. Essence 6 c. chicken stock 2 T. finely chopped fresh sage leaves 2 T. finely chopped fresh thyme leaves 3//4 t. salt 2 t. balsamic vinegar 1/2 c. cream
Directions:
Preheat oven to 400°F. Combine the onions, garlic and shallots in a roasting pan large enough to hold them in a single layer. Add the olive oil and Essence and toss to coat. Roast until well browned, about 1-1/2 hours. Remove from the oven and set over 2 burners on medium heat. Add 2 c. chicken stock, sage, thyme and sale. Cook 10 minutes, deglazing the pan with a wooden spoon. transfer mixture to a blender and puree until smooth, about 2 minutes. Return to a large pot over medium low heat. Add remaining 4 c. chicken stock and balsamic vinegar and stir to combine. Bring to a simmer and stir in cream.