ROASTED ONION AND
3 large onions (unpeeled)
8 large garlic cloves (unpeeled)
teaspoons plus 2 tablespoons olive oil
5 cups vegetable broth
3/4 cup diced peeled russet potatoes
Preheat oven to 325 degrees.
Mix whole onions, garlic cloves
and 2 teaspoons olive oil in baking pan. Roast until onions and garlic are
tender, about 30 minutes for garlic and 1 1/2 hours for onions. Cool. Squeeze
garlic out of skin and mash. Peel onions and slice.
Heat remaining 2
tablespoons olive in heavy large saucepan over medium heat. Add onions and
sauté 15 minutes. Stir in garlic. Add 5 cups vegetable broth and thyme;
bring to boil. Reduce heat and simmer 15 minutes.
Add diced potato and
simmer until tender, about 15 minutes. Cool mixture slightly. Discard thyme
sprigs. Purée soup in batches in processor.
Return soup to saucepan.
Bring to simmer, thinning with more broth, if desired. Season to taste with
salt and pepper. Sprinkle with croutons and serve.