Wednesday, January 5, 2011

Roasted Garlic and Onion Soup

This is a peasant recipe. Simple to make, yet complex in its flavors.

The best part is that you have to neither peel the garlic nor the onions.


1 head garlic
6 red onions
1/3 cup flour
4 cups broth (or water)

1/4 cup chopped parsley

olive oil
sea salt
black pepper


Cut the garlic in half, and the onions in half as follows. Don't bother to peel.

Drizzle a sheet with olive oil, and lay them face down on the olive oil. Roast in a 350°F oven for roughly 45 mins.

Pop them out, and pop out the garlic and onion shells with a paring knife. They are soft and sticky, and hot so this step is the trickiest portion.

Drop them in a soup pot, and heat it to medium heat. There is plenty of olive oil in them so no need to add any more. Add the flour, and fry languidly till it is light-brown (Maillard reaction.)

Add the broth, salt and plenty of black pepper, and heat on a low flame. A lot of impurities will come to the top. Skim, baby, skim.

Blend the liquid with a blender.

Then turn the heat up, and cover and bring to a rolling boil.

Top with the chopped parsley, and serve with crusty bread.

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