This onion soup is inspired by French onion dip with potato chips. First, sweet onions and garlic are roasted until soft and brown, then blended with a flavorful soup, ideally beef soup, dark chicken soup, or mushroom soup. Top each bowl with a dollop of sour cream, a handful of potato chips, and sprinkle with chopped chives.
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storage: Can be stored in the refrigerator for 4 days.
material
Quantity: 2 (makes 3-4 cups of soup)
direction
Active: 20 minutes
|Total: 1 hour
step 1
Place a rack in the center of the oven and preheat to 400 degrees. Line a large sheet pan with foil or parchment paper.
Step 2
Pour the oil into the prepared frying pan. Cut off the top of the garlic head with a sharp knife, exposing each clove. Spread the oil over the pan with the head cut side down, then wrap the garlic in a small piece of foil and place it in a corner of the pan.
Step 3
Spread the onions evenly over the rest of the pan. Sprinkle the salt, sugar, and onion powder evenly and use your hands or tongs to mix the onions to evenly distribute the flavors. Roast for 20 minutes. Use tongs to toss the onions, moving the browned onion slices to the center and the undercooked onions to the sides. Return to the oven and continue roasting for another 20-25 minutes, or until all the onions are at least lightly browned and very soft.
Step 4
Transfer the onions to a blender. Wrap the garlic head and squeeze the roasted cloves into a blender. Add 2 cups of broth. Remove the center ring from the lid, place a kitchen towel over the lid, and blend for 2-3 minutes until smooth. For a thin soup, add more broth. Taste and season with additional salt and/or pepper as needed.
Step 5
Transfer the soup to a medium saucepan over medium heat and bring to a gentle simmer.
Step 6
Divide the soup between two bowls and top each with a little sour cream, potato chips, and chives.
replacement
Instead of sour cream >> use plain Greek yogurt, labneh, or a dairy-free alternative.
Note
Sweet onions caramelize more quickly when roasted. If you use yellow onions instead, you may need to fry them longer.