Roasted French Onion Soup |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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An awesome, full of flavour, vegetarian soup! Roasting the onions adds a rich flavour. *Recipe modified 13-Apr-09* I realized after Tea Jenny's review that I messed up the ingredients and forgot the thyme, the wine said 1 tbsp instead of 1 cup, and the soy sauce was missing completely - no doubt it didn't turn out well! The recipe has been adjusted and is now correct. Ingredients:
1 tablespoon vegetable oil |
1 large onion, chopped coarsely |
12 garlic cloves, cloves separated, but unpeeled, just smashed |
12 cups water |
2 -3 carrots, peeled and chopped |
1 large potato, chopped |
2 -3 celery ribs, chopped |
2 portabella mushrooms, chopped |
2 bay leaves |
1/4 teaspoon whole black peppercorn |
1/2 teaspoon salt |
6 whole cloves |
4 -5 large spanish onions |
12 garlic cloves, crushed |
1 teaspoon salt |
2 tablespoons olive oil |
4 bay leaves |
1 teaspoon dried thyme |
1 cup dry white wine |
2 tablespoons soy sauce |
salt & freshly ground black pepper |
Directions:
1. In a large soup pot, heat vegetable oil. Add onions and garlic and sautee until lightly browned, 8-10 minutes Add all ingredients up to and including cloves, cover, bring to a boil. Lower heat and simmer for about 50 minutes, until vegetables are very soft. Strain through colander or sieve.
2. Preheat oven to 375°F
3. In two shallow nonreactive baking pans large enough to accommodate all of the onions, combine onions, garlic, salt, olive oil, bay leaves, and thyme. Roast for 45 to 50 minutes, stirring every 15 minutes, until the onions have softened and lightly browned (cover with foil if getting too brown). Remove from oven, add wine to the baking pans, and stir well to deglaze.
4. Add the onions and soy sauce to the stock. Cover and bring to a boil; lower heat and simmer for 30-50 minutes. Discard bay leaves and add salt and pepper to taste.
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