Roasted Onion Soup with Croutons
This Roasted Onion Soup combines the sweetness of slowly cooked leeks, onions, and garlic with smoky bacon to create layers of robust flavor beyond traditional onion soup. The accompanying homemade croutons add a satisfying crunch, making this soup a comforting and elegant dish perfect for cooler days.
- Leeks (2 medium)
- White onions (2 large thinly sliced)
- Red onion (1 small sliced)
- Garlic (2 cloves minced)
- Olive oil (3 Tbsp.)
- Kosher salt (2 tsp., divided)
- Freshly ground black pepper (1 tsp., divided)
- Thick-cut smoked bacon (5 slices chopped)
- Chicken broth (4 cups)
- Whipping cream (½ cup)
- Rustic French bread (2 cups ½-inch cubes)
- Unsalted butter (¼ cup melted)
- Preheat oven to 250°. Remove root, tough outer leaves, and tops from leeks. Cut in half lengthwise. Slice leeks; rinse well, and drain. Combine leeks and next 4 ingredients on a large rimmed baking sheet, tossing to coat with oil. Sprinkle onion mixture with 1 tsp. salt and ½ tsp. pepper. Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes.
- Cook bacon in a Dutch oven until crisp; drain, reserving bacon and 1 Tbsp. drippings in pan. Add onion mixture to bacon mixture. Add broth. Bring to a boil; reduce heat, cover, and simmer 30 minutes or until onions are soft. Remove from heat, and let cool slightly.
- Process soup, in batches, in a blender until smooth. Pour each batch of pureed soup into a bowl. Return soup to pan; stir in cream, ½ tsp. salt, and remaining ½ tsp. pepper. Keep warm.
- Preheat oven to 350°. Place bread cubes in a large bowl. Drizzle bread cubes with butter, and sprinkle with remaining ½ tsp. salt; toss well. Spread bread cubes in a single layer on a large baking sheet. Bake at 350° for 12 minutes or until crisp, turning with a wide spatula after 6 minutes.
- Ladle soup into bowls, and sprinkle with croutons. Serve immediately.