Roast Onion Soup – a delicious recipe with butter, garlic, onions, white wine, chicken stock, thyme. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat the oven to 350u00b0F. Grease a shallow baking dish with the butter. Place whole garlic bulb and onion, cut-sides down, in a single layer in baking pan. Dot remaining butter over onion. Pour wine into baking dish. Season well; top with thyme sprigs.
2
Bake for 2 hours, until onion is soft and caramelized. Remove garlic.
3
Heat stock in medium saucepan on high heat. Squeeze garlic from bulb into stock. Remove onion from baking dish and divide among warm serving bowls. Pour 1 cup boiling water into baking dish, scraping off baked crust from bottom. Pour into saucepan with stock. Simmer for 1 min.
4
Ladle stock into serving bowls over onion. Season to taste. Serve with toasted bread.
353
kcal
Calories
10
g
Fat
24
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 tablespoons butter at room temperature, 1 whole garlic bulb, 1 1/2 pounds onions quartered, 3/4 cup white wine, and more.
Yes, Roast Onion Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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