Roasted Garlic and Onion Soup

By bowerk

Ingredients

• Soup:
• 1 1/2 tbsp olive oil
• 1 1/2 large onions, sliced
• 1/2 tsp each salt and pepper
• 1 potato
• 1 1/2 cups chicken broth
• 1 1/2 cups water
• 1/2 cup white wine
• 3 sprigs thyme
• Roasted Garlic:
• 2 heads garlic
• olive oil
• Parmesan Croutons:
• 1 cup cubed gluten free bread
• 2 tbsp parmesan cheese
• 1 tbsp olive oil
• pinch salt & pepper

Details

Servings 6

Preparation

Step 1

1. Croutons: toss bread, cheese, oil, salt & pepper in bowl and spread on a baking sheet lined with parchment paper. Bake in 350 degree oven, stirring occasionally for 12 minutes.

2. Roasted Garlic: place cloves in foil. Drizzle with olive oil and seal package. Roast in 325 degree oven until tender, about 60 minutes. Let cool and squeeze out cloves.

3. In a large saucepan, melt oil over med-low heat. Cook onions, salt & pepper until onions are very soft and golden. Add water, potato, broth, wine, thyme and garlic. Bring to boil. Reduce heat to medium low, cover and simmer for 30 minutes.

4. Remove thyme sprigs. Put soup in blender and puree.

5. Return to saucepan and heat. Pour into bowls and top with croutons.