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Roasted Onion Soup

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Type of cooking:  Oven
Preparation time: 30 minutes
Cooking time: 60 minutes
Ingredients (for 4 people) :


- Preheat the oven to 160˚C/325˚F/Gas Mark 3.

- Place the whole unpeeled onions on a roasting tray with the bulbs of garlic and herbs and drizzle
with the olive oil. Cook them in the oven for 45 minutes – 1 hour, until soft and squidgy.

- Leave the oven on and turn it up to 180°C/350°F/Gas Mark 4.

- Leave the onions and garlic to cool, then scoop out the insides of the onions and squeeze out the
garlic into a pan. Keep any juices in the roasting tray to add to the finished soup (see below).

- Add the vegetable stock and blend until smooth. Season with salt and pepper to taste.

- Make the croutons. Arrange the bread slices on a baking tray, crumble the goat’s cheese on to
the bread and drizzle with a little olive oil. Bake until golden and bubbling.

- Pour the soup into a pan and heat gently. Season, drizzle with olive oil and the roasting juices
from the onions and scatter with the reserved rosemary leaves. Serve with the croutons.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This recipe is from Peter Sidwell’s ‘Simply Good Family Food'

User comments

another free recipe every day

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