Simply Roasted Garlic and Onion Soup

Recipe by Recipe Reader
READY IN: 2hrs 30mins
YIELD: 8 cups


  • 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


  • Preheat oven to 400 degrees.
  • 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.
  • 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. Serve with French bread.