Simply Roasted Garlic and Onion Soup

This is one of Emeril's.

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

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.