Creamy Baked Garlic & Onion

Seasonal soup for the Northern Hemisphere, for February.

This is an easy no nonsense soup soup , and was tested on my Good Chums Alex & Scuba Ninja in Oz last year.

Serves 4

3 Large Onions , cut into 1/2 inch slices
1 Bulb garlic , cloves separated and peeled
565 ml [ 1 pint ] veggie or chicken stock
1 teaspoon dried thyme
25g [ 1 oz ] butter
220 ml [ 8 fl.oz ] double cream
1 tablespoon fresh parsley , chopped
Freshly ground black pepper.

Preheat Oven to 180 C / Gas 4

Place onions and garlic in a roasting tin , add 425 ml [ 3/4 pint ] of the stock sprinkle with thyme , season and dot with butter.

Cover tightly with foil and bake for 1 1/2 hours. Stirring once or twice during cooking.

The time may vary just get that caramelisation thing going and that will do, well it does for me.

Cool slightly , add remaining stock.

Blend until smooth.

Return to pan , add cream and parsley , the season to taste.

Heat gently for about 5 minutes.



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One Response to “Creamy Baked Garlic & Onion”

  1. on 14 Feb 2009 at 1:31 am ScubaNinja

    I can’t remember the taste. You got to do it again soon! Ha ha ha!

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