Roasted Garlic and Onion Soup

**Commodore** on Thu Nov 25, 2010 5:40 pm

I made this one for Thanksgiving this year. Forget Cambell soup's 2,500 mg sodium version. This soup's flavor comes naturally. Don't think this is going to be overpowered, the red onions look like beasts raw but once the soup is complete its quite muted. Tons of flavor here, comes out Restaurant quality.

* 4 to 6 large red onions (3 1/2 pounds), quartered
* Cloves from 2 large heads of garlic (about 1 cup), peeled, sliced
* 2 shallots (about 1/3 cup), peeled, sliced
* 2 tablespoons olive oil
* 6 cups chicken stock
* 1/2 teaspoon finely chopped fresh sage leaves (optional)
* 1/2 teaspoon finely chopped fresh thyme leaves (optional)
* 1/4 teaspoon salt (optional) --> I didnt add salt this year.
* 2 teaspoons balsamic vinegar
* 1/2 cup cream

Directions

Preheat oven to 400 degrees F.

Combine the onions, garlic, and shallots in a roasting pan just large enough to hold them in a single layer. Add the olive oil and Essence and toss to coat. Roast until well browned, about 1 1/2 hours.

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.

Transfer the mixture to a blender and puree until smooth, about 2 minutes.

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.

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