Roasted onion soup takes a different approach to caramelization - instead of slowly cooking onions on the stovetop, they're roasted in a hot oven until deeply browned and almost jammy. This hands-off method creates a uniquely smoky sweetness.
Using a mix of onion types adds complexity - try combining yellow, red, and shallots for a soup with layers of flavor. The high heat of roasting concentrates the natural sugars beautifully.
Why Roast?
- Hands-off: No constant stirring
- Flavor: Deeper, smokier taste
- Texture: Jammy, concentrated
- Easy: Just set a timer
Roasting Tips
- High heat (425°F) for best browning
- Cut halves so they lay flat
- Don't crowd the pan
- Flip halfway through
Serving Suggestions
- Fresh thyme
- Balsamic drizzle
- Crusty bread
- Rustic comfort meal
Roasted Onion Soup
Deeply flavored soup with oven-roasted onions.
Nutrition per serving
235Calories
6gProtein
26gCarbs
12gFat
4gFiber
14gSugar
Ingredients
Instructions
-
Roast onions. Preheat oven to 425°F. Toss onion halves with olive oil, salt, and pepper. Place cut-side down on baking sheets. Roast 40-45 minutes, flipping halfway, until deeply caramelized.
-
Rough chop. Once cool enough to handle, roughly chop roasted onions.
-
Simmer. Add onions to a pot with broth, thyme, rosemary, and balsamic. Bring to a boil, reduce heat, simmer 15 minutes.
-
Finish. Remove herbs. Blend half for body or leave chunky. Add brown sugar. Season with salt and pepper. Serve with extra balsamic drizzle.
Recipe Notes
- Add garlic: Roast whole heads alongside onions.
- Creamy: Add cream after blending.
- Gratinée: Top with bread and cheese, broil.
- Storage: Refrigerate 5 days. Freezes well 3 months.
