Roasted French Onion Soup - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 large onion, chopped coarsely
12 garlic cloves, cloves separated, but unpeeled, just smashed
12 cups water
2 -3 carrots, peeled and chopped
1 large potato, chopped
2 -3 celery ribs, chopped
2 portabella mushrooms, chopped
2 bay leaves
1/4 teaspoon whole black peppercorn
1/2 teaspoon salt
6 whole cloves
4 -5 large Spanish onions
12 garlic cloves, crushed
1 teaspoon salt
2 tablespoons olive oil
4 bay leaves
1 teaspoon dried thyme
1 cup dry white wine
2 tablespoons soy sauce
salt & freshly ground black pepper

Preparation

In a large soup pot, heat vegetable oil. Add onions and garlic and sautee until lightly browned, 8-10 minutes Add all ingredients up to and including cloves, cover, bring to a boil. Lower heat and simmer for about 50 minutes, until vegetables are very soft. Strain through colander or sieve.
Preheat oven to 375\u00b0F
In two shallow nonreactive baking pans large enough to accommodate all of the onions, combine onions, garlic, salt, olive oil, bay leaves, and thyme. Roast for 45 to 50 minutes, stirring every 15 minutes, until the onions have softened and lightly browned (cover with foil if getting too brown). Remove from oven, add wine to the baking pans, and stir well to deglaze.
Add the onions and soy sauce to the stock. Cover and bring to a boil; lower heat and simmer for 30-50 minutes. Discard bay leaves and add salt and pepper to taste.