Roasted Onion Soup
Feb. 9th, 2021 05:13 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
panisdead posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
cookbook_challengeThis recipe is from Michelle Tam's Ready or Not! cookbook. I use a couple recipes from this repeatedly, but feel otherwise meh about it.
Ingredients:
3 medium unpeeled yellow onions
6 unpeeled garlic cloves
1/4 olive oil, avocado oil, or melted ghee
2 cups bone broth or chicken broth, divided
2 springs fresh thyme
kosher salt
black pepper
chives
balsamic vinegar
olive oil
Instructions:
Preheat oven to 425.
Place onion and garlic in a baking dish and drizzle the oil over top.
Roast for about one hour, or until very soft and slightly charred.
Peel the onions, trimming the root ends. Peel the garlic.
Place in blender, add 1/2 cup broth, and puree until smooth.
Pour the puree into a large (3qt?) sauce pan.
Add the thyme and remaining broth. Bring to a boil over high heat.
Lower heat to maintain a simmer for 5-10 minutes, then remove the thyme.
Season with salt, pepper, fresh chives, a drizzle of balsamic vinegar, and/or a few drops of olive oil.
Variations and Notes: I made the recipe as written aside from using one cup chicken broth and one cup bone broth each. I used about 1/4 tsp ground thyme instead of fresh, and could not taste it at all.
In and of itself, this soup was good and I'd be happy to eat it again. However, while this is an easy recipe with few required ingredients, it took a lot of time and generated a lot of dishes for about four servings of soup. To make a meal for two adults and a teenager, I served it alongside salad, half a pack of bacon, half a bag of freezer chicken strips, and half a bag of tater tots. I don't think I'd repeat this recipe for cooking at home, although it could be a nice potluck item when that becomes an option again.
If I did make this again, I'd line that baking dish with aluminum foil before I put the onions, garlic, and oil in. My uncovered pan is now basically shellacked with burnt-on olive oil.
Ingredients:
3 medium unpeeled yellow onions
6 unpeeled garlic cloves
1/4 olive oil, avocado oil, or melted ghee
2 cups bone broth or chicken broth, divided
2 springs fresh thyme
kosher salt
black pepper
chives
balsamic vinegar
olive oil
Instructions:
Preheat oven to 425.
Place onion and garlic in a baking dish and drizzle the oil over top.
Roast for about one hour, or until very soft and slightly charred.
Peel the onions, trimming the root ends. Peel the garlic.
Place in blender, add 1/2 cup broth, and puree until smooth.
Pour the puree into a large (3qt?) sauce pan.
Add the thyme and remaining broth. Bring to a boil over high heat.
Lower heat to maintain a simmer for 5-10 minutes, then remove the thyme.
Season with salt, pepper, fresh chives, a drizzle of balsamic vinegar, and/or a few drops of olive oil.
Variations and Notes: I made the recipe as written aside from using one cup chicken broth and one cup bone broth each. I used about 1/4 tsp ground thyme instead of fresh, and could not taste it at all.
In and of itself, this soup was good and I'd be happy to eat it again. However, while this is an easy recipe with few required ingredients, it took a lot of time and generated a lot of dishes for about four servings of soup. To make a meal for two adults and a teenager, I served it alongside salad, half a pack of bacon, half a bag of freezer chicken strips, and half a bag of tater tots. I don't think I'd repeat this recipe for cooking at home, although it could be a nice potluck item when that becomes an option again.
If I did make this again, I'd line that baking dish with aluminum foil before I put the onions, garlic, and oil in. My uncovered pan is now basically shellacked with burnt-on olive oil.
