Roasted onion and garlic soup - bon appetit
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Onions (unpeeted) |
| 8 | larges | Garlic cloves (unpeeled) |
| 2 | teaspoons | Plus 2 T olive oil |
| 5 | cups | (or more) canned vegetable broth |
| 3 | Fresh thyme sprigs OR | |
| 1½ | teaspoon | Dried |
| ¾ | cup | Diced peeled russet potato (about 4 oz) |
| Croutons | ||
Directions
Preheat oven to 325'F. Mix whole onions, garlic cloves and 2 t olive oil in baking pan. Roast until garlic and onions are tender, about 30 minutes for garlic and 1½ hours for onions. Cool. Squeeze garlic out of skin and mash. Peel onions and slice.
Heat remaining 2 T olive oil in heavy large saucepan over medium heat. Add onions and saute 15 minutes. Stir in garlic. Add 5 C vegetable broth and thyme; bring to boil. Reduce heat and simmer 15 minutes. Add diced potato and simmer until tender, about 15 minutes.
Cool mixture slightly. Discard thyme sprigs. Puree soup in batches in processor. (Can be prepared 1 day ahead. Cover and refrigerate.) Return soup to saucepan. Bring to simmer, thinning with more broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls, sprinkle with croutons and serve.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>
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