I started making the Silver Palate girls BAKED GARLIC AND ONION CREAM SOUP AU GRATIN during the eighties, while I was living in New York City. The Silver Palate store on the upper west side was a constant inspiration for me. This soup became my dinner party signature ‘starter’.
The cooking technique is more a braise than a bake because of the addition of chicken stock to the roasting pan.
The garlic and onion lose their pungency after their time in the oven for a rich, mellow flavor. The thyme adds a lovely woodsy over tone that works perfectly with the heavy cream. I use fresh thyme rather than dried. I find dried thyme a little musty tasting where the fresh thyme has a brilliant clean flavor. If you don’t want to use cream because of the calories substitute buttermilk for a little zing in your baked garlic and onion cream soup.
The soup doesn’t have to be ‘au gratin’. It absolutely will stand on its own but the bread and cheese knocks it out of the park.
I left the soup in this shallow roasting pan while I pureed it. Bad move! I had soup everywhere. Better to decant the soup into a deeper pot before using an immersion blender, if you don’t want a mess on your hands.
Lovely seasoned croutons and grated emmental cheese will have your dinner guests moaning over the soup.
Thanks for reading.