Roasted Onion Soup with Soda Bread
3 Large white onions
1 Garlic bulb
2 tbsp Olive oil
Salt and pepper
1 Pint vegetable stock
For the bread
500g Self raising flour
1 tsp Bicarbonate of soda
1 tbsp Nigella seeds
1 tsp Salt
1 tbsp Plain yogurt
1 tsp honey
300ml Water approx
Place the onions in the skins onto a large roasting tray.
Drizzle with olive oil and season with salt and Pepper
Cook in a pre heated oven for 1 hour at 160c or until soft.
Meanwhile to make the bread, place the flour, soda, nigella seeds and salt into a mixing bowl.
Blend together with your hand, then make a well in the centre of the flour mix.
Pour in the yogurt, honey and 3/4’s of the water.
Using one hand in a claw shape roll it around the bowl until it forms a soft ball of dough add the remaining water if needed..
Transfer the dough onto a lightly floured work surface and shape into a loaf, do not knead this bread or it will become tough and dense.
Place the dough into a non stick loaf tin and score the top with a bread knife.
Bake in a pre heated oven 170c for 20-25 minutes or until fully baked.
Remove the onions from the oven and leave to cook for 30 minutes, then using a pair of sharp scissors cut the root off.
Squeeze the onions into a blender and add the hot vegetable stock.
Blend until smooth, then add the cream and season with salt and pepper to your taste.
Place the squeezed out onion skins into the bin but keep all the roasting juices from the tray for garnish, I call it the marmite this is where the big flavour is.