roasted onion soup
This recipe was provided by chef/owner Bruce Sherman of North Pond.
yield
6 serving(s)
prep time
1 Hr 15 Min
cook time
1 Hr
method
Bake
Ingredients For roasted onion soup
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3 sweet onions, such as vidalia or wall walla, quartered
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1 yellow onion, quartered
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4 garlic cloves
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3 tbsp. canola oil
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1/2 tsp. salt
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1/4 tsp. white pepper
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1 carrot, finely chopped
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1 rib celery, finely chopped
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1 shallot, thinly sliced
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1 cup whipping cream
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6 cups chicken broth or vegetable broth
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6 tbsp. unsalted butter, cubed
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salt and white pepper to taste
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herbed croutons, optional
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freshly grated parmesan cheese
How To Make roasted onion soup
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1Toss onions and garlic with the canola oil, 1/2 tsp. salt and 1/4 tsp. pepper in large roasting pan, stirring to coat the vegetables. Roast in preheated 375 oven for 40 minutes, stirring every 10 minutes. Add the carrot, celery and shallot. Roast for 10minutes. Stir in the cream. Roast for 10 minutes longer. Remove pan to the cook top and add 5 cups of the broth. Bring to a boil.
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2Reduce heat and simmer for 10 minutes. Puree soup in blender in batches or with immersion blender. Add the butter and stir til smooth. Press puree through a sieve. Stir in some of the remaining 1 cup broth to thin if necessary. Add more salt and pepper as desired. Serve hot with herbed croutons and Parmesan cheese. Serves 6
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