This Baked Onion Soup is perhaps the best soup I have ever tasted. It is absolutely delicious and as soon as the weather cools, never far away from my thoughts. Everything about it floats my chilly weather boat from the taste to the texture, to the colour, it is just so good.
Recently I have been searching for soup recipes that are delicious and comforting as I still hanker for some Autumnal comfort food to lift the mood.....and I have found it.
In fact I would say that enduring all the chilly weather has been worth it to find this incredible Onion Soup. There is something so special about it I would not hesitate to award a Homemade Michelin Star here.
It tastes like something a posh restaurant would serve and it comes right out of your own baking tray.....it is sensational.
Baked Onion and Garlic Cream Soup
As the nights close in and the weather drastically chills I think we all feel the need for a warm house and slippers. This Baked Onion Soup is just that in a bowl.
It is a juxtaposition of a soup. It is a taste sensation but in a very quiet way. It's flavours are large but gentle. A kind of loving hug from a giant and who could ever say no to that?
It is soft, so velvety and perfect for a Xmas or Sunday Lunch starter. I think it is my favourite soup ever. It just has to be.
The soup is indeed heavy on the garlic but roasted garlic has the most mellow flavour that no longer packs a punch just a friendly cuddle. It is really wonderful stuff and gives the deepest flavour.
The method behind this soup is crazily simple. It all happens in a roasting tray followed by a blitz in a blender.
I challenge anybody to not fall in love on the spot.
Here are a some other fabulous Soup recipes.
Baked Onion and Garlic Cream Soup.
- 6 medium onions peeled and quartered.
- 2 heads garlic peeled but whole
- 1.2 litres chicken stock you could use vegetable stock
- 2 tsps onion granules
- ½ tsp ground black pepper
- 1 tsp salt
- 4 sprigs fresh thyme
- 40 grams unsalted butter
- 300 mls double cream
- Preheat the oven to 180 C. Pour the stock into a large roasting tray. Tumble in the onion and garlic and scatter over the salt, pepper and onion granules. Give a mix about and then strip the leaves from the thyme stalks and add those too. Finally dot the butter over the top.
- Cover with silver foil and bake for 2 hours.
- Remove from the oven and using a food processor blend the soup. Depending on the size of your processor you may need to do this in several batches. Make sure you blend it thoroughly.
- Return to a saucepan if you are to eat straight away or a big enough dish if it is to be used at a later date. Add the cream and carefully season to taste.
Apply To Cuddled Face........What might make me go a bit longer are these garlic rolls........
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