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6 heads garlic
To roast the garlic: trim the tops of the heads, sprinkle a little olive oil. Wrap the heads, individually, in aluminum foil. Bake 375°F 45 minutes to 1 hour, depending on size of heads. Cool.
While garlic roasts and cools, sauté onions over medium-high heat. Once the onions are translucent, lower the heat to extremely low and let them continue to cook, stirring occasionally, until reduced and lightly browned (mine took about 2 hours).
Squeeze the pulp from the garlic heads into the caramelized onions and mix well. Add stock and bring to gentle simmer. Let simmer for 5 to 10 min (just enough for flavor to diffuse through the stock). Blend or puree. Add salt and pepper to taste.
Serve with shaved Parmesan.
Poster's Notes:
I chilled the soup after preparing it (Tuesday night) and reheated it (Thursday night); was thinking about adding fresh sage or some other herb but forgot. Was excellent even without.
Posted by Judy Hochsztein
Nutritional Info Per Serving: N/A
2 large Vidalia onions (or other sweet onions), sliced or diced
32 ounces Stock (click here for recipes)
Salt, to taste
Pepper, to taste
Parmesan, shaved (optional)
I used vegetable stock. I used an immersion blender.