Roasted Vegetable Garbure

Ingredients

2 large carrots, peeled,
6 medium onions, peeled and halved
2 bay leaves
2 sprigs thyme, fresh
4 black peppercorns
2 whole cloves
3 quarts water
12 cloves garlic
1 teaspoon apple cider vinegar
2 cloves
5 black peppercorns
1 cup water
3 tablespoons olive oil
5 medium yellow onions, peeled,
6 medium carrots, peeled,
4 turnips, peeled and cut into eighths
2 heads savoy cabbage, shredded,
Salt and freshly ground pepper to taste
3 eggs
1/2 cup parsley, minced

Directions

To make the stock: Preheat oven to 400 degrees.
Place carrots and onions in a small roasting pan.
Roast in the oven until tender and brown, about 45 minutes, turning every 15 minutes.
Set aside until cool.
Coarsely chop the roasted vegetables and place in a saucepan.
Add the bay leaves, thyme, peppercorns and cloves.
Cover with 3 quarts cold water.
Simmer until it reduces to 1 1/2 quarts, about 1 1/2 to 2 hours.
Strain and chill.
To make the soup: Place the garlic, vinegar, cloves and peppercorns along with the water in a small saucepan over medium heat and cook until the garlic is soft, but not mushy, about 30 to 40 minutes.
Drain.
Puree and reserve garlic.
Preheat the oven to 400 degrees.
Lightly oil a large cast-iron skillet with 1 tablespoon olive oil.
Roast the onions, carrots and turnips until golden, about 45 minutes, turning every 15 minutes.
Remove and set aside.
Spread the cabbage on a baking sheet.
Lightly sprinkle with 1 tablespoon olive oil and roast until golden, about 15 minutes.
Stir constantly to avoid burning.
Remove and set aside.
Place the stock in a large pot over low heat.
Whisk in half of the pureed garlic and simmer for 5 minutes.
Cut the carrots and turnips into large chunks.
Add them to the stock.
Quarter 4 of the onions and add.
Add the cabbage.
Stir well, and add salt and pepper to taste.
Simmer for 5 minutes.
Mince the remaining onion and combine with the remaining garlic.
Lightly beat the eggs.
Add the onions and garlic.
Season with salt and pepper.
Heat the remaining olive oil in an omelet pan over medium heat.
Add the egg mixture and cook for 3 minutes on one side, flip, and cook until golden, about 3 additional minutes.
Slide onto plate.
Ladle the soup into 4 warm bowls.
Cut the omelet into 4 parts.
Top each bowl with a piece.
Garnish with parsley.
Serve immediately.