ROASTED ONION SOUP

ROASTED ONION SOUP image

Yield 6 servings

Number Of Ingredients 11

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3 large Vidalia or Noonday onions
1 tablespoon of chopped fresh garlic
4 ounces of unsalted butter
1 teaspoon chopped and stemmed fresh thyme
1/2 cup of flour
1 cup of dry,white wine
2 ounces of sherry
1 quart of beef consomme or beef broth
1 Bay leaf
1/2 teapspoon of ground nutmeg
2 cups of heavy cream

Steps:

1. Skin and clean onions. Brush with olive oil and season with salt and pepper. Place onions in loosely sealed foil and bake for 1 hour at 350 degrees. 2. When onions are done roasting, chop or puree onions in food processor. 3. In large soup pot over medium heat, saute onions, garlic, and thyme in butter until onions are tender. (about 5-10 minutes) 4. Stir in flour, white wine, sherry, beef broth, bay leaf and nutmeg. Gently boil for 20 minutes. 5. Add heavy cream and simmer 10 minutes. 6. Salt and pepper to taste. (White pepper recommended)