Roasted Garlic and Onion Soup Recipe

Name: Roasted Garlic and Onion Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 6 large red onions (3 1/2 pounds), quartered; Cloves from 2 large heads of garlic (about 1 cup), peeled; 2 shallots (about 1/3 cup), peeled; 2 tablespoons olive oil; 2 tablespoons Essence, recipe follows; 6 cups chicken stock; 2 teaspoons finely chopped fresh sage leaves; 2 teaspoons finely chopped fresh thyme leaves; 3/4 teaspoon salt; 2 teaspoons balsamic vinegar; 1/2 cup cream; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

Servings: persons

4 to 6 large red onions (3 1/2 pounds), quartered
Cloves from 2 large heads of garlic (about 1 cup), peeled
2 shallots (about 1/3 cup), peeled
2 tablespoons olive oil
2 tablespoons Essence, recipe follows
6 cups chicken stock
2 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
3/4 teaspoon salt
2 teaspoons balsamic vinegar
1/2 cup cream
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

1
["Preheat oven to 400 degrees F.", "Combine the onions, garlic, and shallots in a roasting pan just large enough to hold them in a single layer.", "Add the olive oil and Essence and toss to coat.", "Roast until well browned, about 1 1/2 hours.", "Remove the pan from the oven and set over 2 burners on medium-low heat.", "Add 2 cups of chicken stock, sage, thyme and salt.", "Cook for 10 minutes, scraping the bottom of the pan with a wooden spoon to incorporate any of the caramelized bits from the bottom.", "Transfer the mixture to a blender and puree until smooth, about 2 minutes.", "Transfer the mixture to a large pot over medium-low heat.", "Add remaining 4 cups chicken stock and balsamic vinegar, and stir to combine.", "Bring to a simmer and stir in cream.", "Serve with French bread.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

861

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 to 6 large red onions (3 1/2 pounds), quartered, Cloves from 2 large heads of garlic (about 1 cup), peeled, 2 shallots (about 1/3 cup), peeled, 2 tablespoons olive oil, and more.

Yes, Roasted Garlic and 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.

That's it — enjoy your meal!

Roasted Garlic and Onion Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions