Roasted onion and garlic soup

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Photo: wefacecook.com

Prep Time:
40 minutes
Cooking Time:
30 minutes
Servings:
4


  • For the Roasted onion and garlic soup:
  •  Tags for<b>Roasted onion and garlic soup
  • Tags for Roasted onion and garlic soup
  • main ingredients:
  • onion Pageturner Cookbook
  • garlic Pageturner Cookbook
  • potato Pageturner Cookbook
  • type of dish:
  • dinner Pageturner Cookbook
  • type of recipe:
  • soup Pageturner Cookbook
  • Country cuisine:
  • Ireland Pageturner Cookbook
  • specific recipes:
  • on-a-budget Pageturner Cookbook
  • Type of meal:
  • dinner Pageturner Cookbook
  • Cook Mode (Keep screen awake)

    Ingredients

    • 3 large onions, sliced
      8 large garlic cloves, peeled
      2 teaspoons olive oil
      2 tablespoons olive oil
      5 cups vegetable broth
      3 fresh thyme sprigs or 1 1/2 teaspoons dried
      3/4 cup russet potato, peeled and diced
      croutons

    Directions

    Preheat oven to 325 degrees. Mix onions, garlic cloves and 2 teaspoons olive oil in a baking pan.
    Roast until garlic and onions are tender, about 30 minutes for garlic. Cool. Squeeze garlic out of skin and mash.
    Heat remaining 2 tablespoons olive oil in heavy large saucepan over medium heat. Add onions and sauté 10 minutes. Stir in garlic.
    Add 5 cups vegetable broth and thyme, bring to a boil. Reduce heat and simmer 15 minutes.
    Add diced potato and simmer until tender, about 15 minutes. Cool mixture slightly. Discard thyme sprigs.
    Puree soup in batches in a blender. Return soup to saucepan. Bring to simmer, thinning with more broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls, sprinkle with croutons and serve.

    Country cuisine Ecookbook(s) showing the recipe Roasted onion and garlic soup:

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy

    2
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