Simply Roasted Garlic and Onion Soup

Submitted by Recipe Reader

"This is one of Emeril's."

 

• Ready In: 2hrs 30mins
• Ingredients: 11
• Yields: 8 cups
• Serves: 8

ingredients

• 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)
• 3⁄4 teaspoon salt
• 2 teaspoons balsamic vinegar
• 1⁄2 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.