- 1 whole garlic head
- 1 1/2 tablespoons olive oil, divided
- 1 pound yellow onions, peeled and halved
- 1/2 pound shallots, peeled
- 1/2 pound Spanish onions, peeled and halved
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 2 cups less-sodium beef broth
- 1/3 cup uncooked long-grain rice
- 2 cups fat-free, less-sodium chicken broth
- 1/4 cup half-and-half
- 1/2 cup (2 ounces) shredded Gruyère cheese
- 6 ounces French bread, cut into 12 slices
- Remaining ingredient:
- 2 tablespoons chopped fresh chives
- calories 298
- caloriesfromfat 27 %
- fat 9 g
- satfat 3.3 g
- monofat 4.4 g
- polyfat 0.9 g
- protein 11.3 g
- carbohydrate 43.3 g
- fiber 3 g
- cholesterol 15 mg
- iron 2.2 mg
- sodium 550 mg
- calcium 185 mg
How to Make It
To prepare the soup, preheat the oven to 375°.
Remove white papery skin from garlic head (do not peel or separate cloves). Cut top third off head, and discard (A). Drizzle 1 teaspoon oil over cut side of garlic (B); wrap in foil. Bake at 375° for 50 minutes, cut side up, or until tender and cut side is lightly golden; cool 10 minutes. Separate cloves, and squeeze to extract garlic pulp (C). Discard skins.
Increase oven temperature to 400°.
Combine 2 teaspoons of oil, yellow onions, and next 4 ingredients (through pepper); toss gently. Arrange on a jelly-roll pan coated with cooking spray. Bake at 400° for 30 minutes or until tender and golden brown. Remove from oven, and cool slightly. Coarsely chop onions and shallots.
Heat 1 1/2 teaspoons oil in a large Dutch oven over medium heat. Add onions, shallots, and garlic; cook 10 minutes, stirring occasionally. Add beef broth and rice; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Add chicken broth, and cook 5 minutes or until thoroughly heated.
Place one-fourth broth mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean dishtowel over opening in blender lid (to avoid spills). Process until smooth. Pour the pureed broth mixture into a large bowl. Repeat procedure in batches with the remaining broth mixture. Stir in half-and-half.
To prepare toasts, preheat broiler.
Sprinkle cheese evenly over bread slices. Place bread slices on a baking sheet. Broil 5 minutes or until cheese melts and is lightly browned. Ladle soup into bowls; sprinkle with chives. Serve toasts with soup.