ROASTED ONION SOUP

By gaster16

Ingredients

• 3 sweet onions quartered
• 1 yellow onion quartered
• 4 cloves garlic
• 3 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 carrot finely chopped
• 1 stalk celery finely chopped
• 1 shallot thinly sliced
• 1 cup whipping cream
• 6 cups chicken or vegetable broth
• 6 tablespoons unsalted butter cubed
• Salt and pepper
• Herbed croutons optional
• Freshly grated Parmesan cheese optional

Preparation

Step 1

Toss sweet onions, yellow onion and whole peeled garlic with the oil and the salt and pepper, making sure the vegetables are well coated. Tumble onions and garlic into an oven friendly pot that fits the ingredients in a single layer. Slide pot uncovered into a 375 degree oven. Roast for 40 minutes, stirring every 10 minutes or so to allow for even cooking. Toss in the carrots, celery and shallot. Roast an additional 10 minutes. Remove pot from the oven and pour in 5 cups of broth (set aside the remaining 1 cup). Bring to a boil on the stove top. Turn down the heat and simmer 10 minutes. Puree the soup in the pot using an immersion blender or in batches using a countetop blender. Add the butter and swirl smooth. Press the puree through a fine meshed strainer. If the soup seems too thick, stir in some of the remaining broth. Season with salt and pepper.