- 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.
- 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.
- Heat gently, season with salt and pepper and serve.
Recipe from www.lakeland.co.uk
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Make up batch of this creamy roast onion soup to freeze
6 medium white onions 2 bulbs garlic 2 sprigs rosemary Salt and pepper 120ml olive oil 2 pts vegetable stock
Time: 15 mins Serves: 4 Nutrition: n/a