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Roasted Onion and Gorgonzola Soup

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Roasted Onion and Gorgonzola Soup
4 Easy
Total: Active:
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Ingredients (9)

  • 2 small baking potatoes, peeled and diced
  • 1 tsp garlic, minced
  • 3 cups chicken stock
  • 1 cup heavy cream
  • 4 1/2 oz Gorgonozla, crumbled
  • salt and pepper to taste
  • 4 TBSP butter
  • 2 Large Onions, Large Dice
  • 1 Large or 2 small Pears
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Creamy, easy and filling. Served with crusty bread and simple salad or filet of beef makes it a wonderful lunch or dinner. Can easily be doubled or tripled and reheats beautifully. Variations: Swap with Cheddar and Apples, Grapes and Camberet or Brie and Apples, etc.


  1. 1Melt 3 TBSP of butter over medium heat.
  2. 2Add onions and garlic, cook until onions are slightly softened.
  3. 3Add potatoes, stir to coat with butter. Cook 5 minutes.
  4. 4Add stock and bring to a boil. Reduce heat and simmer until potatoes are soft (about 30 minutes). Allow to cool slightly.
  5. 5Puree soup in food processor.
  6. 6Add cream and gently reheat soup.
  7. 7Stir in cheese and adjust seasoning. If too thick, thin with stock.
  8. 8Heat 1 TBSP butter over medium high heat.
  9. 9Add pears and Bacon, sprinkle with sugar. Saute until slightly caramelized.
  10. 10Garnish soup with pears and bacon.
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