Roasted Garlic and Onion Soup

Dinner was awesome. Started off with tomato bruschetta, which turned out quite good. Then we moved onto herbed goat cheese and roasted garlic spread on crostinis. I almost passed out from the sheer joy of such a simple and nearly perfect dish. Almost better than sex. For the main course, we had Roasted garlic and onion soup. Way easier than doing the traditional french onion style, and just as good.

Roasted Garlic and Onion Soup

4 brown onions, halved but unpeeled
1 head of garlic
2 tablespoons olive oil
1 cup water
4 cups stock
fresh thyme leaves
freshly ground black pepper
fresh parsley, chopped

Preheat the oven to 180°C/350°F.

Place the cut onions and garlic in a baking paper lined tray. Drizzle over with olive oil, turning the onions & garlic over to ensure they are well coated before placing the onions cut side down on the tray. Bake for around an hour until they have softened. Let them cool slightly in the pan.

Remove the onion skin and the next layer and cut it into thick pieces. Squeeze the garlic from each clove – mash it roughly with a fork.

In a saucepan, add the garlic, onion, water, stock, a teaspoon of fresh thyme and a good grinding of pepper. Simmer for approximately 20 minutes or until the soup begins to thicken. Remove a third of the soup and blend it – this adds another dimension to the taste. Return the blended soup to the pot, mix well and serve with a sprinkling of freshly chopped parsley.

Shamelesly stolen from Cook (almost) Anything at Least Once.

Fasoulatha

Saute in olive oil:

Carrots

Celery

Onion

Green pepper

Bacon

Add in your chicken or vegetable stock, raw beans, some tomato paste for color and texture, and some bay leaves.

Add some Cavenders greek seasonaing (my favorite, very tasty), and salt & pepper if desired once the beans are cooked.

Before serving bake some feta cheese on top. Serve with pita bread if available.