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Oso cooking spray garlic water saffron threads chicken broth bay leaf sherry freshly ground black pepper salt lemon juice Swiss cheese fresh parsley
Viewed: 34 - Published at: 6 years agoIngredients
- 1 1/4 pounds Oso or other sweet onions, peeled and quartered
- Cooking spray
- 1 whole garlic head, unpeeled
- 1 tablespoon water
- 1/8 teaspoon saffron threads (optional)
- 2 (14.5-ounce) cans fat-free, less-sodium chicken broth
- 1 bay leaf
- 1/4 cup dry sherry or Madeira wine, divided
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 teaspoon fresh lemon juice
- 1/2 cup (2 ounces) shredded Swiss cheese
- Chopped fresh parsley (optional)
Method
- Preheat oven to 375°.
- Place the onion quarters on a baking sheet coated with cooking spray; lightly coat onion quarters with cooking spray.
- Remove white papery skin from garlic head (do not peel or separate cloves). Place garlic on a piece of aluminum foil. Drizzle with water; wrap in foil. Place wrapped garlic on baking sheet with onion quarters. Bake for 1 hour or until onion quarters are soft and lightly browned, turning after 30 minutes. Cool.
- Place onion in a large saucepan. Unwrap garlic; separate cloves and squeeze to extract pulp into pan. Discard garlic skins. Add saffron (if desired), broth, and bay leaf to pan. Bring to a simmer over medium heat. Stir in 3 tablespoons sherry, pepper, and salt. Reduce heat; simmer 15 minutes. Discard bay leaf.
- Place half of the onion mixture in a blender or food processor; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining onion mixture. Return onion mixture to pan; cook over low heat until thoroughly heated. Stir in 1 tablespoon sherry and juice.
- Ladle 1 cup soup into each of 4 bowls; top each serving with 2 tablespoons cheese. Sprinkle with parsley, if desired.
