Wednesday, December 23, 2009

Ugly Roasted Garlic and Onion Soup

The chef for this weeks FNCCC this week is Emeril Lagasse. There are more than 5000 of his recipes to choose from, and I think that 4999 of them either have prohibitively expensive ingredients or ingredients that I can't find here. That's not totally true, but most of the ones I thought looked good had one or two ingredients that were integral to the recipe that I wouldn't be able to get. I'm totally willing to do substitutions, but in most cases nothing I would've subbed would've stayed true to the recipe.

I finally found something that I thought I could handle- soup. What I didn't know was that it was ugly soup. Really ugly soup. There seems to be a reason that this soup didn't have a picture on the website. It's just that ugly. Tricky camera angles and editing have made it slightly less ugly, but I'm really not lying.

Roasted Garlic and Onion Soup

Ugly Roasted Garlic and Onion Soup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.


4 to 6 large red onions (3 1/2 pounds), quartered
Cloves from 2 large heads of garlic (about 1 cup), peeled
2 shallots (about 1/3 cup), peeled
2 tablespoons olive oil
2 tablespoons Essence, recipe follows
6 cups chicken stock (I used water and veggie bullion)
2 teaspoons finely chopped fresh sage leaves (I used about 1/2 tsp dried)
2 teaspoons finely chopped fresh thyme leaves (I used about 1/2 tsp dried)
3/4 teaspoon salt (skipped this, the bullion powder has enough salt and the reviews on indicated it didn't need it)
2 teaspoons balsamic vinegar
1/2 cup cream (I used evaporated milk to cut down on the calories a little)


Preheat oven to 400 degrees F.

Combine the onions, garlic, and shallots in a roasting pan just large enough to hold them in a single layer. Add the olive oil and Essence and toss to coat. Roast until well browned, about 1 1/2 hours (1 1/2 hours would've left me with smoldering cinders in the bottom of the pan. I did 45 minutes and even then there was a lot of charring. If you want to roast the garlic and onions for 1 1/2 hours then drop the heat).

Remove the pan from the oven and set over 2 burners on medium-low heat . Add 2 cups of chicken stock, sage, thyme and salt. Cook for 10 minutes, scraping the bottom of the pan with a wooden spoon to incorporate any of the caramelized bits from the bottom. (I have a flat top stove, so putting the roasting pan on the burners wouldn't work very well. Instead I poured 2 cups of boiling water over the top and scraped up all the good bits from the bottom of the pan. I then transfered it to a stock pot and did the 10 minutes of cooking there)

Transfer the mixture to a blender and puree until smooth, about 2 minutes (or use your magical wondrous stick blender).

Transfer the mixture to a large pot over medium-low heat (or not, depending on how you do things). Add remaining 4 cups chicken stock and balsamic vinegar, and stir to combine. Bring to a simmer and stir in cream. Serve with French bread.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup
(Put the rest it in a nice shaker jar)

The Verdict: This was way spicier than I had expected, but not in a bad way. I think if you left out or changed up some of the spices it'd make a really good base for some sort of beef stew.

Martijn thought it resembled Gulash the way it's being served in the Czech Republic and Hungary. He also said it's not ugly, but reminded him of the wonderful goodness that he got served during his holidays there.


Susie said...

Ugly or sounds good:-)

brainella said...

You are quite correct; it is NOT pretty. What would you add to it? Noodles? Veggies? Meat? All of the above?

Is there anything traditional y'all eat in The Netherlands for Christmas??

Sarah said...

LOL - Ugly Soup. I like the simplicity of the ingredients. Being a big fan of soup in the wintertime, I will have to add this to my list. Once you get past the essence ingredients (and the shallots, which I always make substituations for), it's one of those recipes that you almost always have the things on hand. Thanks for making FNCCC something fun!

Everyday Mom Ideas said...

Your ugly soup sounds yummy. Thanks for making me laugh!

Anonymous said...

Did you try shouting "BAM" as you cooked it?

Maybe that's the secret...;)

Katie said...

That's a great idea to use this as a base soup for something (possibly) much prettier! :)

Thanks for visiting my blog! Merry Christmas!

4 Lettre Words said...

Had to check it out b/c (in a previous life) I loved a restaurant named "Roasted Garlic"! And, the soup sounds yummy, I have to say.

Merry Christmas, Kim. Sure hope Santa is good to you and Martijn!!

Jenna @ Newlyweds said...

Ugly soup, ha ha. Sometimes those are the best. Looks like something I would love!!!

Noodle said...

I thought you said you don't post on your recpies that don't turn out as nice as you like... hehehe j/k Merry Christmas Kimmie... We miss you here in the Behive state...

Anonymous said...

eh, It looks like soup-gravy-stew, but not ugly!

Ma What's 4 dinner said...

Emeril's recipes are totally expensive!!! You are so right, and there are always like 50,000 things in each recipe! I don't think it looks that ugly though, you are obviously quite the photographer.

I think I'll try this, I'm a huge garlic fan! Thanks for the idea!

Thanks for stopping by Ma, What's For Dinner! Glad I got the chance to come check out your little pad! I'll be back soon for sure!

Alex aka Ma What's For Dinner?

Wizardress said...

I LOVEEE Emeril and his foood, so I bet I would love the soup.

Makes my mouth water for some of his restaurant food. How was yoru Christmas???

Mrs4444 said...

That Martijn is a keeper. I'm glad he knows a LOVELY soup when he sees one :)

A sprinkle of cheddar cheese might pretty it up! :)

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