Roasted Garlic and Onion Soup

By Alison Kent and The Canadian Living Test Kitchen

46 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	138138 cal
pro	4 g4g pro
total fat	7 g7g total fat
sat. fat	3 g3g sat. fat
carb	15 g15g carb
fibre	1 g1g fibre
chol	9 mg9mg chol
sodium	320 mg320mg sodium
potassium	211 mg211mg potassium
% RDI:	-
calcium	66 calcium
iron	44 iron
vit A	33 vit A
vit C	88 vit C
folate	55 folate

More great recipes from this menu:

It's hard to believe this rich and smooth soup has no cream in it. For a completely dairy-free version, replace the butter with olive oil and omit the cheese from the croutons.

Ingredients

3 tbsp butter 3 3tbsp tbspbutter or olive oil
3 large onions , thinly sliced3 3large oniononions, thinly sliced
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
12 12oz ozpotatopotatoes, peeled and diced (about 2 medium)
3 cups sodium-reduced chicken broth 3 3cups cupssodium-reduced chicken broth
1 cup dry white wine 1 1cup cupdry white wine
5 sprigs fresh thyme 5 5sprigs fresh thyme
Roasted Garlic:
4 heads garlic 4 4head garlicheads garlic
1 tbsp olive oil 1 1tbsp tbspolive oil
Parmesan Croutons:
2 2cups cupscubed (1/4-inch/5 mm) crustless day-old multigrain bread
1/4 cup grated Parmesan cheese 1/4 1/4cup cupgrated Parmesan cheese
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper

Preparation

Parmesan Croutons: In bowl, toss together bread, cheese, oil, salt and pepper; spread on parchment paper–lined baking sheet. Bake in 350°F (180°C) oven, stirring occasionally, until golden and crisp, about 12 minutes. Let cool. (Make-ahead: Store in airtight container for up to 2 days.)

Roasted Garlic: Trim tops off garlic to expose cloves. Place on square of foil and drizzle with oil; seal package. Roast in 325°F (160°C) oven until tender, about 70 minutes. Let cool enough to handle; squeeze out cloves into bowl.

In large saucepan or Dutch oven, melt butter over medium-low heat; cook onions, salt and pepper, stirring occasionally, until onions are very soft and golden, about 20 minutes. Add 3 cups (750 mL) water, potatoes, broth, wine, thyme and roasted garlic; bring to boil. Reduce heat to medium-low; cover and simmer for 30 minutes.

Remove thyme sprigs. Using immersion blender or in batches in blender, purée soup until smooth. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.)

Return to clean saucepan; heat through over medium heat, stirring occasionally. Ladle into bowls; sprinkle with Parmesan croutons.

Source : Canadian Living Magazine: December 2009