Roasted Onions for Roasted Onion Soup

I’m a sucker for good looking produce. When I’m out at Michell Farms in Saanich I can’t resist the boxes and bags of vegetables grown on their vast acreage. But often with impulse bulk buying comes the realization that you have a surplus of food that is in need of being used up. Now.

So, we’ll be eating onions over the next few days. To use up the bulk of the surplus, roasting is efficient.

Peel the onions and cut them in half. There will be tears. Put them in a large bowl, add a good glug of olive oil, sea salt, freshly cracked pepper and fresh thyme leaves, making sure the onions are evenly coated.
Lay the onions face down on a baking sheet and bake in a preheated 350 degree oven for 20 minutes.Flip the onions over and take a good look at that lovely caramelization. These beauties make a wonderful accompaniment to roasted meats but I’ve decided to make soup.

Add the onions to a big soup pot along with 7 cups of roasted chicken stock and a bay leaf.

Bring to the boil and simmer for 40 minutes. Adjust seasoning. Remove the bay leaf and use an immersion blender to blend the onions until smooth.
Serve with a drizzle of cream and garlicky croutons.
Or a cheese crouton. Use any cheese you like. Gruyere or emmental would be great but even the goat feta I had on hand worked just fine.
I used 14 onions total to 7 cups of stock. You can elaborate on this soup by roasting some fall apples with the onions. Or use this as a springboard for your own imagination.

2 Responses to “Roasted Onions for Roasted Onion Soup”

  1. Matt R. says:


    It’s nice sometimes to just take a pile of fresh grated parmesan with a little cracked pepper and some fresh herbs and just bake it flat on a sheet of parchment or a silpat until it’s brown and crisp. Great little soup garnish. This would be a good soup to use up those parmesan rinds people like me save up in the freezer. :)

    You can use those excess onions to make a nice soubise too, to go under your pork roast with some garlicky kale.

    We’ve only just started using Vantreight Farms produce at work – they are only just getting into the restaurant trade, but boy they have some nice goods, much like Michell’s. No wonder people want to live here! Paradise.

  2. Great ideas all!
    And Vantreight is on my list for stops this Saturday! Hope they’re open.

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