roasted Onion Soup

Lynnda Cloutier


This recipe was provided by chef/owner Bruce Sherman of North Pond.

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1 Hr 15 Min


1 Hr




3 sweet onions, such as vidalia or wall walla, quartered
1 yellow onion, quartered
4 garlic cloves
3 tbsp. canola oil
1/2 tsp. salt
1/4 tsp. white pepper
1 carrot, finely chopped
1 rib celery, finely chopped
1 shallot, thinly sliced
1 cup whipping cream
6 cups chicken broth or vegetable broth
6 tbsp. unsalted butter, cubed
salt and white pepper to taste
herbed croutons, optional
freshly grated parmesan cheese

Directions Step-By-Step

Toss onions and garlic with the canola oil, 1/2 tsp. salt and 1/4 tsp. pepper in large roasting pan, stirring to coat the vegetables. Roast in preheated 375 oven for 40 minutes, stirring every 10 minutes. Add the carrot, celery and shallot. Roast for 10minutes. Stir in the cream. Roast for 10 minutes longer. Remove pan to the cook top and add 5 cups of the broth. Bring to a boil.
Reduce heat and simmer for 10 minutes. Puree soup in blender in batches or with immersion blender. Add the butter and stir til smooth. Press puree through a sieve. Stir in some of the remaining 1 cup broth to thin if necessary. Add more salt and pepper as desired. Serve hot with herbed croutons and Parmesan cheese. Serves 6

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American