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Creamy Roasted-Onion Soup

Photo: Karry Hosford
Yield 4 servings
Roasted onion and a whole head of garlic are pureed to make a creamy, sweet base for the soup.

Ingredients

  • 1 1/4 pounds Oso or other sweet onions, peeled and quartered
  • Cooking spray
  • 1 whole garlic head, unpeeled
  • 1 tablespoon water
  • 1/8 teaspoon saffron threads (optional)
  • 2 (14.5-ounce) cans fat-free, less-sodium chicken broth
  • 1 bay leaf
  • 1/4 cup dry sherry or Madeira wine, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1 teaspoon fresh lemon juice
  • 1/2 cup (2 ounces) shredded Swiss cheese
  • Chopped fresh parsley (optional)

Nutrition Information

  • calories 157
  • caloriesfromfat 24 %
  • fat 4.2 g
  • satfat 2.6 g
  • monofat 1.1 g
  • polyfat 0.3 g
  • protein 9.2 g
  • carbohydrate 18.9 g
  • fiber 2.9 g
  • cholesterol 13 mg
  • iron 0.7 mg
  • sodium 496 mg
  • calcium 194 mg

How to Make It

  1. Preheat oven to 375°.

  2. Place the onion quarters on a baking sheet coated with cooking spray; lightly coat onion quarters with cooking spray.

  3. Remove white papery skin from garlic head (do not peel or separate cloves). Place garlic on a piece of 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.

  4. Place onion in a large saucepan. Unwrap garlic; separate cloves and squeeze to extract pulp into pan. Discard garlic skins. Add saffron (if desired), broth, and bay leaf to pan. Bring to a simmer over medium heat. Stir in 3 tablespoons sherry, pepper, and salt. Reduce heat; simmer 15 minutes. Discard bay leaf.

  5. Place half of the onion mixture in a blender or food processor; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining onion mixture. Return onion mixture to pan; cook over low heat until thoroughly heated. Stir in 1 tablespoon sherry and juice.

  6. Ladle 1 cup soup into each of 4 bowls; top each serving with 2 tablespoons cheese. Sprinkle with parsley, if desired.