Saturday, April 22, 2006

Roasted Garlic and Onion Soup

French Onion Soup is a classic so I was quite interested in this take on onion soup by Donna Hay. It's extremely simple, you don't have to peel the onions or the garlic and chock full of flavours.


Roasted Garlic and Onion Soup

4 brown onions, halved but unpeeled
1 head of garlic
2 tablespoons olive oil
1 cup water
4 cups stock
fresh thyme leaves
freshly ground black pepper
fresh parsley, chopped

Preheat the oven to 180°C/350°F.

Place the cut onions and garlic in a baking paper lined tray. Drizzle over with olive oil, turning the onions & garlic over to ensure they are well coated before placing the onions cut side down on the tray. Bake for around an hour until they have softened. Let them cool slightly in the pan.


Remove the onion skin and the next layer and cut it into thick pieces. Squeeze the garlic from each clove - mash it roughly with a fork.

In a saucepan, add the garlic, onion, water, stock, a teaspoon of fresh thyme and a good grinding of pepper. Simmer for approximately 20 minutes or until the soup begins to thicken. Remove a third of the soup and blend it - this adds another dimension to the taste. Return the blended soup to the pot, mix well and serve with a sprinkling of freshly chopped parsley.


I've served this with miniature Parmesan loaves (recipe will be added shortly)


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  1. This sounds really good, and you don't have to thinly slice a kilo of onions to do it!

  2. No slicing and no waiting around for the onions to slowly caramelise - this certainly is the way to go if you're a bit short of time. All the flavour and no fuss!

  3. Thank you for sharing this recipe. It is a keeper!

  4. Thanks Nupur - happy to read that you've enjoyed this soup!

  5. This recipe is fantastic :)
    Winter's getting here now and this is a fantastic meal for cold nights!

  6. AnonymousJune 10, 2009

    This sounds delish...just a thought..what type of stock did you use?

  7. Thanks Rebecca!

    Hi Anon - you can use whatever stock you have, even water would be fine.

  8. I made this last week and it was really delicious and so very easy! I used chicken stock and lemon thyme and added a bit of vermouth.

  9. do you just squeez the garlic and throw it away

    1. the answer is in the recipe directions -
      ....In a saucepan, add the garlic...


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