Gourmet Magazine Ð March 2003
|
1/2 |
large sweet onion such as Vidalia, coarsely chopped |
|
1 |
small red onion, coarsely chopped |
|
10 oz |
shallots, coarsely chopped |
|
1 |
small head garlic, cloves separated and peeled |
|
1/4 C |
olive oil |
|
2 1/2 C |
chicken broth |
|
1 1/2 t |
chopped fresh thyme |
|
1 C |
heavy cream |
|
1/2 t |
salt |
|
1/4 t |
freshly ground pepper |
1. Preheat oven to 325ûF.
2. Toss onions, shallots and garlic cloves with oil in a large shallow baking pan (1 inch deep), then spread evenly. Roast in middle of oven stirring occasionally, until golden brown, 45 minutes to 1 hour.
3. Transfer onion mixture to a 4- to 6-quart heavy pot and add broth and thyme, then simmer covered stirring occasionally, until onion is tender, about 20 minutes.
4. Puree soup in 2 batches in a blender until very smooth, about a minute.
5. Transfer to a saucepan. Stir in cream, salt, and pepper and cook over moderately low heat, stirring, until heated through.
Notes:
á Serves 8 (first course)
á This soup is very rich and should be served in very small bowls.
á Also very good with a few freshly made garlic croutons floated on top.
á Soup may be made with 1/2 C cream. The result will be slightly less rich but still delicious.