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Creamy Roasted Onion Soup Recipe

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This recipe for Creamy Roasted Onion Soup, by , is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Julie Bielawski

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 lbs. sweet onions, peeled and quartered
cooking spray
1 whole garlic head, unpeeled
1/8 t. saffron (optional)
2 14.5 oz cans fat free chicken broth
1 bay leaf
3 T. dry sherry or Madeira wine
1/4 t. black pepper
1/8 t. salt
1 t. fresh lemon juice
1/2 c. shredded Swiss cheese
chopped fresh parsley (optional)

Directions:
Directions:
Preheat oven to 375 degrees. Place onion quarters on baking sheet coated with cooking spray. Remove white papery ski from garlic head (do not peel or separate cloves). Cut top off. Place on aluminum foil. Drizzle with water, wrap in foil Place wrapped garlic on baking sheet with onion quarters. Bake for 1 hour or until onion quarters are soft and lightly browned, turning after 30 minutes. Cool. Place onion in large saucepan. Unwrap garlic; squeeze pulp out and add to onions. Add saffron, broth and bay leaf to pan. Bring to a simmer over medium heat. Stir in 3 T sherry, pepper and salt. Reduce heat; simmer 15 minutes. Discard bay leaf. Blend with immersion blender (or in batches in blender). Serve with 2 T. cheese and parsley if desired.

Number Of Servings:
Number Of Servings:
4

 

 

 

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