Simply Roasted Garlic And Onion Soup - cooking recipe

Ingredients

4 -6 large red onions, quartered (3 1/2 pounds)
1 cup garlic clove, peeled (2 large heads)
2 shallots, peeled (about 1/3 cup)
2 tablespoons olive oil
1 -2 tablespoon seasoning salt (or Emeril's Essence)
6 cups chicken stock
2 teaspoons sage (fresh)
2 teaspoons thyme (fresh)
3/4 teaspoon salt
2 teaspoons balsamic vinegar
1/2 cup cream

Preparation

Preheat oven to 400 degrees.
Combine the onions, garlic, and shallots in a roasting pan in a single layer. Add the olive oil and seasoning salt, and toss to coat. Roast until well browned, about 1 1/2 hours.
Remove the pan from the oven and set over 2 burners on medium-low heat. Add 2 cups of chicken stock, sage, thyme and salt. Cook for 10 minutes, scraping the bottom of the pan with a wooden spoon to incorporate any of the caramelized bits from the bottom.
Transfer the mixture to a blender and puree until smooth, about 2 minutes.
Transfer the mixture to a large pot over medium-low heat. Add remaining 4 cups chicken stock and balsamic vinegar, and stir to combine. Bring to a simmer and stir in cream. Serve with French bread.