Creamy Roasted-Onion Soup

Photo: Karry Hosford

Roasted onion and a whole head of garlic are pureed to make a creamy, sweet base for the soup.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 157
  • Calories from fat: 24%
  • Fat: 4.2g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 9.2g
  • Carbohydrate: 18.9g
  • Fiber: 2.9g
  • Cholesterol: 13mg
  • Iron: 0.7mg
  • Sodium: 496mg
  • Calcium: 194mg

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)

Preparation

  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.
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