Roast Onion Soup

From Lakes on a plate episode 16: Vegetarian


  • 6 medium white onions
  • 2 bulbs garlic
  • 2 sprigs rosemary
  • Salt and pepper
  • 120ml olive oil
  • 2 pints vegetable stock


  1. Place the onions on a roasting tray with the bulbs of garlic, the herbs and olive oil, then cook them in a moderate oven for 45 minutes to an hour until soft and squidgy.
  2. Leave to cool, then scoop out the insides and place into a pan, add 2 pints of vegetable stock and blend until smooth. Season with salt and pepper to taste.
  3. Heat gently, season with salt and pepper and serve.