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
A deeply flavored soup featuring oven-roasted onions. Smoky, sweet, and irresistible.
Nutrition per serving
235 Calories
6g Protein
26g Carbs
12g Fat
4g Fiber
Ingredients
Instructions
- . Halve onions and drizzle with oil.
- . Roast until deeply caramelized.
- . Add to pot with broth.
- . Simmer. Season and serve.
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.