Recipe: Caramelized Onion and Slow Roasted Tomato Soup


Caramelized Onion and Slow Roasted Tomato Soup
by Charlotte Abrams 
makes 4 cups
1 pound plum tomatoes, halved and cored
extra virgin olive oil
sea salt
1 1/2 pounds onions, thinly sliced
several sprigs of fresh thyme
1 bay leaf
3 garlic cloves, smashed and peeled
1 cup water
4 cups vegetable stock
3 tablespoons dry sherry
Heat oven to 250 degrees. Toss tomatoes with a drizzle of oil oil and a pinch of salt. Place, skin side down, on a baking sheet. Roast until soft, sweet, and beginning to darken around the edges, about 2 hours. Heat 2 tablespoons olive oil in a heavy-bottomed Dutch oven. Add onions, thyme, bay leaf, garlic, and a big pinch of salt. Cook, stirring occasionally until they turn a dark, golden brown, using the cup of water as needed to deglaze the brown bits forming on the bottom of the pit to prevent scorching; about 30 minutes. Add the vegetable stock, sherry, and roasted tomatoes, bring to a simmer just to combine flavors and heat through. Adjust seasonings with salt and pepper. Serve with toasted bread, if desired. 


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