Roasted Red Onion And Garlic Soup

• 4 -6 large red onions, peeled, hairy root end cut off and quartered
• 1 head garlic, peeled
• 2 tablespoons olive oil
• 3 cups chicken broth
• 1/2 cup heavy cream
• salt
• pepper
• 1 tablespoon balsamic vinegar

1. Preheat oven to 425u0b0F.
2. Toss onion & garlic with olive oil in roasting pan ( make sure they fit comfortably, not too much space in between or else they'll burn).
3. Roast for 1 1/2 hours, stirring every 15 minutes. Onions should be evenly carmelized.
4. Put roasting pan on top of stove at Medium heat, pour in 2 cups of broth. Scrape bottom of pan to remove any bits.
5. Transfer to blender, working in batches, puree about 1 minute. Then put finished batch in new pot with remaining broth.
6. Add cream, salt and pepper to taste, and balsamic vinegar.

red onions, garlic, olive oil, chicken broth, heavy cream, salt, pepper, balsamic vinegar

Taken from www.food.com/recipe/roasted-red-onion-and-garlic-soup-279138 (may not work)