Roasted Onion and Garlic Soup
- 6 medium sweet onions, unpeeled
- 1 whole garlic bulb
- 3 cups reduced-sodium chicken broth, divided
- 1/2 cup of buttermilk
- 1 Tbsp. minced fresh thyme or 1 tsp. dried thyme
- 1/2 tsp. coarsely ground pepper
- 1/2 cup shredded Swiss Cheese
Place onions and garlic in a 15-10x1 inch baking dish coated with nonstick spray. Spritz with nonstick cooking spray. Bake, uncovered at 450 degrees F for 50-60 minutes or until tender.
When cool enough to handle, peel the onions and garlic. Place in a blender; add 1 cup of broth. Cover and process until smooth; transfer to a large saucepan. Add the buttermilk, thyme, pepper and remaining broth; heat through. Garnish with cheese.
By Raymonde from North Bay, Ontario
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