French Onion Soup is a classic so I was quite interested in this take on onion soup by Donna Hay. It's extremely simple, you don't have to peel the onions or the garlic and chock full of flavours.
Roasted Garlic and Onion Soup
4 brown onions, halved but unpeeled
1 head of garlic
2 tablespoons olive oil
1 cup water
4 cups stock
fresh thyme leaves
freshly ground black pepper
fresh parsley, chopped
Preheat the oven to 180°C/350°F.
Place the cut onions and garlic in a baking paper lined tray. Drizzle over with olive oil, turning the onions & garlic over to ensure they are well coated before placing the onions cut side down on the tray. Bake for around an hour until they have softened. Let them cool slightly in the pan.
Remove the onion skin and the next layer and cut it into thick pieces. Squeeze the garlic from each clove - mash it roughly with a fork.
In a saucepan, add the garlic, onion, water, stock, a teaspoon of fresh thyme and a good grinding of pepper. Simmer for approximately 20 minutes or until the soup begins to thicken. Remove a third of the soup and blend it - this adds another dimension to the taste. Return the blended soup to the pot, mix well and serve with a sprinkling of freshly chopped parsley.
I've served this with miniature Parmesan loaves (recipe will be added shortly)
Tagged with Soup : Savoury Food