Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Recipe by Cooking Light April 2003

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Credit: Karry Hosford

Recipe Summary test

Yield:
4 servings
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Ingredients

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Directions

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  • Preheat oven to 375°.

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

  • 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.

  • 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.

  • 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.

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

Nutrition Facts

157 calories; calories from fat 24%; fat 4.2g; saturated fat 2.6g; mono fat 1.1g; poly fat 0.3g; protein 9.2g; carbohydrates 18.9g; fiber 2.9g; cholesterol 13mg; iron 0.7mg; sodium 496mg; calcium 194mg.
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