Oven Roasted Garlic Onion Soup Recipes

Steps:

• 1. Place a rack in the middle position, and preheat the oven to 400f (200c).
• 2. Slice the tops off of the garlic heads.
• 3. Chef's Note: Many people like garlic, but in moderation. The interesting thing is that when you bake garlic, it destroys the compound that gives the garlic its strong taste and smell; making it much milder and sweeter. When you choose a head of garlic, make sure it is firm and dry, without any discolored patches.
• 4. Place the garlic heads and onions, cut side up on a parchment-lined baking sheet, and drizzle with the olive oil.
• 5. Turn the onions, cut side down, but leave the garlic cut side up.
• 6. Place into the preheated oven, and bake for 45 to 50 minutes. The garlic and onions should be nice and soft.
• 7. After they have cooled slightly, remove the garlic and the onions from their skins, and cut the onions in half. Essentially, you will have onion quarters.
• 8. Chef's Tip: The skins on the onions will come off easily, and then you can separate the baked onion layers. As for the garlic, you should be able to remove the individual cloves, and simply squeeze the flesh right out of its skin... It should pop right out.
• 9. Add the water and beef stock to a large pot, and then add in the potatoes, onions, garlic, thyme, and black pepper.
• 10. Cook for about twenty minutes, until the liquid begins to slightly thicken. Serve immediately.
• 11. Chef's Note: There is not a lot of extra spices added to this soup, and that's because we want the onions, and garlic to be the stars of the show.
• 12. Keep the faith, and keep cooking.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
• Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

Steps:

• Preheat oven to 350°F.
• Place onions and garlic in a shallow roasting pan, and add 3 cups of the chicken stock.
• Sprinkle with thyme, pepper and salt. Dot with butter.
• Cover the pan with foil and bake for 1 1/2 hours. Stir once or twice during baking.
• Remove the pan from the oven and puree the onions and garlic with the liquid until smooth.
• Gradually add the remaining stock and the cream.
• Pour the soup into a large saucepan, adjusting the seasonings and slowly heat through.
• Do no allow the soup to boil. Sprinkle with parsley and serve.

Steps:

• Preheat oven to 200 degrees F. Place the tomatoes cut-side up on a baking sheet. Combine the garlic and olive oil and brush the tomatoes with it, then season to taste with the salt and pepper. Roast until dried and soft, about 8 hours.
• Heat oil in a medium skillet until the oil begins to simmer. Add the garlic and cook until the slices begin to brown and curl. Remove with a slotted spoon and drain on paper towels.
• Heat the olive oil in a large saucepan over medium-high heat until it begins to smoke and saute the onions until golden. Add the wine, raise the heat to high, and reduce until almost dry. Add the stock, canned tomatoes, roasted garlic and roasted tomatoes and reduce by one-quarter.
• Puree the mixture in a food processor and pour into a large pot. Add the thyme, honey and salt and pepper to taste and set aside until just before serving time. Reheat over medium heat and pour into a large serving bowl. Garnish with garlic chips.

Steps:

• Preheat oven to 350°. Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves. Drizzle cut cloves with 2 tablespoons oil. Wrap in foil; place on a foil-lined 15x10x1-in. baking pan., Place tomatoes on same pan; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Bake 40-45 minutes or until garlic cloves and tomatoes are soft. Unwrap garlic and cool 10 minutes., In a large saucepan, heat remaining oil over medium heat. Add onion; cook and stir until tender. Add minced garlic, thyme and tomatoes. Squeeze garlic from skins and add to tomato mixture. Add stock; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until flavors are blended, stirring occasionally., Remove soup from heat; cool slightly. Process in batches in a blender until smooth; return to saucepan. Add cream and the remaining salt and pepper; heat through, stirring occasionally.

Steps:

• Set oven rack at lowest level, preheat to 450 degrees.
• Combine onions, shallots, garlic and oil in large shallow roasting pan. Roast for 20 to 30 minutes, stirring every 5 minutes, or until onions are golden brown.
• Remove from oven and pour in 1 cup of chicken broth. Stir liquid in pan, scraping the bottom to loosen and dissolve caramelized bits.
• Transfer the onion mixture to a soup pot and add brandy, thyme and remaining broth. Bring to a boil, reduce heat to low and simmer, covered, for 30 minutes.
• Season to taste with salt and pepper.
• Serve topped with Parmesan and perhaps some toasted French bread