There's nothing like the deep, rich flavor of caramelized onions combined with the aromatic touch of fresh thyme in this soup. Each spoonful is a burst of warmth and comfort, perfect for a chilly evening. The soup's golden color and enticing aroma make it a feast for both the eyes and the palate. Serve it with a slice of crusty bread to soak up every last drop of this savory delight.
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- 6 large onions, thinly sliced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup water
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 2 tablespoons balsamic vinegar
- Salt and and pepper to taste
- 1/4 cup heavy cream (optional)
- Crusty bread bread for serving
Instructions
- Preheat the oven to 400°F (200°C).
- In a large baking dish, toss the sliced onions with olive oil, salt, and pepper.
- Roast in the oven for about 35-40 minutes, until the onions are caramelized and slightly charred on the edges.
- In a large pot, bring the vegetable broth and water to a boil, then reduce the heat to a simmer.
- Add the roasted onions, minced garlic, fresh thyme, and balsamic vinegar to the pot. Simmer for about 10 minutes to combine the flavors.
- If desired, stir in the heavy cream for a richer soup.
- Serve hot with crusty bread on the side.
Nutrition
Serving: 100g | Calories: 180kcal | Carbohydrates: 25g | Protéines: 4g | Fat: 7g | Sucre: 14g