Monday 5 December 2016

Creamy Roasted Onion And Garlic Soup With Gruyère Thyme Toasts


Here are the complete recipe for Creamy Roasted Onion And Garlic Soup With Gruyère Thyme Toasts.


For the soup

- 500g onions

- 20 garlic cloves, unpeeled

- 500ml vegetable stock

- 100ml crème fraîche

- Caramelised onions and fresh thyme leaves to garnish

For the toasts

- 1 small ciabatta roll

- 1 small garlic clove

-50g Gruyère cheese, finely grated

- 1 thyme sprig


- Pre-heat your oven to 190C/375F/Gas 5.

- Put the unpeeled garlic cloves in a piece of tin foil, drizzle over some vegetable oil and seal into a small package. Put the package and the chopped onions into a roasting pan, drizzle the onions in vegetable oil and roast in the pre-heated oven for 1 hour, stirring up occasionally. You want the onions to colour but not burn, if it looks like they are beginning to burn cover loosely with tin foil.

- When cooled, tip the roasted onions into a medium saucepan, and squeeze the garlic cloves out of their skins with your thumb and fore finger and into the saucepan. Cover with vegetable stock, bring to the boil and simmer for 10-15 minutes.

- Blend the soup with a stick blender until smooth, add the crème fraîche and blend again. Taste and adjust the seasoning if necessary.

- Slice the ciabatta into 4 slices, cut the garlic clove in half and rub one side of each slice of bread with the cut surface. Place the bread briefly under the grill so that it just starts to colour. Remove from the grill, sprinkle the cheese over the slices, top with a few fresh thyme leaves and return to the grill until melted and golden. The cheese which has fallen from the toasts will be golden and crumbly on the grill pan - don’t throw this away.

- Reheat the soup, ladle into warmed bowls and serve sprinkled with caramelised onions and fresh thyme leaves. Serve the toasts on the side and any crumbly bits of cheese from the grill pan can be sprinkled over the soup.



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