Oven Roasted Garlic Onion Soup Recipes

SIMPLY ROASTED GARLIC AND ONION SOUP

Steps:

• 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.

BAKED GARLIC AND ONION CREAM SOUP

Steps:

• Preheat oven to 350°F.
• Place onions and garlic in a shallow roasting pan, and add 3 cups of the chicken stock.
• Sprinkle with thyme, pepper and salt. Dot with butter.
• Cover the pan with foil and bake for 1 1/2 hours. Stir once or twice during baking.
• Remove the pan from the oven and puree the onions and garlic with the liquid until smooth.
• Gradually add the remaining stock and the cream.
• Pour the soup into a large saucepan, adjusting the seasonings and slowly heat through.
• Do no allow the soup to boil. Sprinkle with parsley and serve.

OVEN ROASTED GARLIC & ONION SOUP

Steps:

• 1. Place a rack in the middle position, and preheat the oven to 400f (200c).
• 2. Slice the tops off of the garlic heads.
• 3. Chef's Note: Many people like garlic, but in moderation. The interesting thing is that when you bake garlic, it destroys the compound that gives the garlic its strong taste and smell; making it much milder and sweeter. When you choose a head of garlic, make sure it is firm and dry, without any discolored patches.
• 4. Place the garlic heads and onions, cut side up on a parchment-lined baking sheet, and drizzle with the olive oil.
• 5. Turn the onions, cut side down, but leave the garlic cut side up.
• 6. Place into the preheated oven, and bake for 45 to 50 minutes. The garlic and onions should be nice and soft.
• 7. After they have cooled slightly, remove the garlic and the onions from their skins, and cut the onions in half. Essentially, you will have onion quarters.
• 8. Chef's Tip: The skins on the onions will come off easily, and then you can separate the baked onion layers. As for the garlic, you should be able to remove the individual cloves, and simply squeeze the flesh right out of its skin... It should pop right out.
• 9. Add the water and beef stock to a large pot, and then add in the potatoes, onions, garlic, thyme, and black pepper.
• 10. Cook for about twenty minutes, until the liquid begins to slightly thicken. Serve immediately.
• 11. Chef's Note: There is not a lot of extra spices added to this soup, and that's because we want the onions, and garlic to be the stars of the show.
• 12. Keep the faith, and keep cooking.

ROASTED RED ONION AND GARLIC SOUP

Steps:

• Preheat oven to 425°F.
• Toss onion & garlic with olive oil in roasting pan ( make sure they fit comfortably, not too much space in between or else they'll burn).
• Roast for 1 1/2 hours, stirring every 15 minutes. Onions should be evenly carmelized.
• Put roasting pan on top of stove at Medium heat, pour in 2 cups of broth. Scrape bottom of pan to remove any bits.
• Transfer to blender, working in batches, puree about 1 minute. Then put finished batch in new pot with remaining broth.
• Add cream, salt and pepper to taste, and balsamic vinegar.