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Simply Roasted Garlic and Onion Soup

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“This is one of Emeril's.”
READY IN:
2hrs 30mins
SERVES:
8
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

  • 4 -6 large red onions, quartered (3 1/2 pounds)
  • 1 cup garlic clove, peeled (2 large heads)
  • 2 shallots, peeled (about 1/3 cup)
  • 2 tablespoons olive oil
  • 1 -2 tablespoon seasoning salt (or Emeril's Essence)
  • 6 cups chicken stock
  • 2 teaspoons sage (fresh)
  • 2 teaspoons thyme (fresh)
  • 34 teaspoon salt
  • 2 teaspoons balsamic vinegar
  • 12 cup cream

Directions

  1. Preheat oven to 400 degrees.
  2. Combine the onions, garlic, and shallots in a roasting pan in a single layer. Add the olive oil and seasoning salt, and toss to coat. Roast until well browned, about 1 1/2 hours.
  3. Remove the pan from the oven and set over 2 burners on medium-low heat. Add 2 cups of chicken stock, sage, thyme and salt. Cook for 10 minutes, scraping the bottom of the pan with a wooden spoon to incorporate any of the caramelized bits from the bottom.
  4. Transfer the mixture to a blender and puree until smooth, about 2 minutes.
  5. Transfer the mixture to a large pot over medium-low heat. Add remaining 4 cups chicken stock and balsamic vinegar, and stir to combine. Bring to a simmer and stir in cream. Serve with French bread.

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