Also for Shabbat dinner, I made this soup with 2 red onions and 1/2 heads of garlic. I just cut those up and tossed them with olive oil, salt and pepper, and roasted them in the oven on 400 for about 30 minutes until they were pretty well browned. Next, I added them to a sauce pan with a box of vegetable stock, brought it to a boil and pureed it with my immersion blender. Season again with salt and pepper. This soup was very tasty and thick, without adding any cream. It was even better the next day.
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