Counter an evening chill with the warmth of Roasted Onion Soup, garnished with fried shallots.
Roasted Onion Soup
Makes 10 to 12 servings
- 3 red onions, quartered
- 3 sweet onions, quartered
- 3 shallots, quartered
- 1 head garlic, separated into cloves and peeled
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 (32-ounce) cartons beef broth, divided
- ½ cup Madeira wine
- ½ cup heavy whipping cream
- 1 tablespoon minced fresh thyme
- 1 cup freshly grated Parmesan cheese
- Garnish: fried shallots*, fresh thyme
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- On prepared pan, toss together red onions, sweet onions, shallots, garlic cloves, olive oil, salt, and pepper. Roast until onions are tender and begin to brown, about 1 hour.
- In the container of a blender, add half of onion mixture and 2 cups broth. Secure lid on blender, and remove center piece of lid to let steam escape; place a clean towel over opening in lid to avoid spatters. Process until mixture is almost smooth. Transfer to a large Dutch oven. Repeat procedure with remaining half of onion mixture and 2 cups broth.
- Add remaining 4 cups broth to pot, along with wine, cream, and thyme. Bring to a boil over medium-high heat. Reduce heat, and simmer until soup is slightly thickened, about 15 minutes. Stir in cheese. Garnish with fried shallots and thyme, if desired.
*Thinly slice shallots, and fry in hot oil (about 350°) until crisp.
For more mouthwatering harvest recipes, see page 31 of the October 2017 issue of Victoria.