Vegetarian main page

Barley supper salad
Black bean and corn wonton appetizers
Broccoli, apricot and red pepper salad
Broccoli cauliflower gratin
Bruschetta orzo salad
Corn and jalapeno pancakes with tomato salsa
Curried quinoa with chick-peas
Falafel
Parmesan sage polenta sticks
Parsnip oven-fries with curry dipping sauce
Pasta with broccoli and beans
Roasted onion and garlic soup
Spicy baked beans
Squash and sage risotto
Spicy seared lemon grass tofu
Tofu coffee pudding
Vegetable ragout with parmesan and balsamic vinegar
Vegetable and herb orzo salad
Vegetarian burritos
Vegetarian chili
Vegetarian minestrone
Wild rice, apricot and almond salad

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

ROASTED ONION AND GARLIC SOUP

Serves 4

3 large onions (unpeeled)
8 large garlic cloves (unpeeled)
2 teaspoons plus 2 tablespoons olive oil
5 cups vegetable broth
3 fresh thyme sprigs
3/4 cup diced peeled russet potatoes
croutons


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.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.