Roasted Onion Soup

Roasted Onion Soup

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
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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

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