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Roasted Onion and Garlic Soup with Goat Cheese Croutons
Category: Soups, Hot
Serves: 8
Rating:
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Ingredients:
1 lb. garlic, about 7 large heads 2 lbs. onions 1/4 c. extra virgin olive oil Coarse salt and freshly ground black pepper 1/2 c. dry white wine 10 c. chicken stock 3-1/2 oz. fresh goat cheese 1 t. chopped parsley 1 t. shallot minced fine as possible 1/2 t. fresh thyme leaves 16 garlic croutons
Directions:
Preheat the oven to 300°F. Cut the heads of the garlic in half crosswise and boil in lightly salted water for 5 minutes. Cut the onions into 6 wedges each and put them in a roasting pan, sprinkle with the blanched garlic, the oil, salt and pepper. Roast for 2 hours, until very soft. Put the onions and garlic in a soup pot. Over medium heat, deglaze the roasting pan with the wine and add it to the soup pot. Add the stock, cover, bring to a boil, and simmer 1 hour. Put the soup through a food mill into a saucepan and return to the heat. Boil 15 minutes to reduce a bit and put it through a strainer, rubbing through the onion and the garlic. Refrigerate, at least overnight. Reheat and reseason as necessary.