Caramelized Onion and Roasted Garlic Soup
This wonderfully creamy caramelized onion and roasted garlic soup is a delicious big bowl of comfort!
A few of us have been feeling under the weather so I decided to make a big pot of comforting soup. I stumbled across a recipe for caramelized onion and roasted garlic soup on food.com that sounded absolutely delicious! I’ve always loved roasted garlic soup and French onion soup, so I figured I would love this soup too. I was right! This caramelized onion and roasted garlic soup was a fun afternoon project, made the house smell amazing, and paired really nicely with focaccia bread and a loaded caesar salad.
Caramelized Onion and Roasted Garlic Soup
Ingredients:
- 1 bulb of garlic, loose outer paper discarded, but don’t peel separate cloves
- 1 1/2 tbsp olive oil
- 2 tbsp butter
- 9 cups of yellow onion, thinly sliced
- 2 1/2 cups of leeks, thinly sliced (light green & white parts only)
- Two sprigs of fresh thyme (or 1 tsp of dried thyme)
- Sea salt and freshly cracked pepper, to taste
- 2 tbsp flour
- 1/3 cup of dry white wine
- 4 cups of vegetable or chicken broth
- Small piece of a parmesan rind, optional
- 2 cups of whole milk
- Dash of white wine vinegar, to taste, if desired
How to Make Caramelized Onion and Roasted Garlic Soup
Preheat the oven to 350 degrees.
Roast the garlic by placing the garlic bulb/cloves on a piece of foil. Drizzle the olive oil over the garlic then seal completely in the foil. Place into a small baking dish then place in the oven to bake for 1 hour or until the garlic cloves are tender when pierced and golden brown. Remove from the oven and set aside to cool.
Once the garlic has cooled, separate cloves and squeeze to extract garlic pulp from their skin; set aside until needed.
Make the caramelized onions while the garlic is roasting by heating the butter in a large Dutch oven medium heat. Add the sliced onions and leeks and cook, stirring often, for 30 minutes.
Add the fresh thyme sprigs and season with sea salt and freshly cracked black pepper, to taste then continue to cook, stirring often, for another 30-40 minutes, or until caramelized. Side Note: Add bits of water to the Dutch oven if the onions are getting dried out while they are cooking down.
Make the soup by adding the flour to the caramelized onions and cook, stirring constantly for 2 minutes.
Add the wine and cook, stirring occasionally for 2 minutes. Add in the broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
Add the roasted garlic pulp and milk then simmer for another 10 minutes.
Finish the soup by removing the parmesan rind and thyme sprig sticks and blend with an immersion blender or blender until creamy and smooth. Taste & season with sea salt, freshly cracked pepper, or white wine vinegar, if needed.
Ladle into bowls and top with freshly snipped chives and sour cream, if desired. Enjoy.
Equipment
Ingredients
Soup:
- 1 bulb of garlic loose outer paper discarded, but don't peel separate cloves
- 1 ½ tbsp olive oil
- 2 tbsp butter
- 9 cups of yellow onion thinly sliced
- 2 ½ cups of leeks thinly sliced (light green & white parts only)
- Two sprigs of fresh thyme or 1 tsp of dried thyme
- Sea salt and freshly cracked pepper to taste
- 2 tbsp flour
- ⅓ cup of dry white wine
- 4 cups of vegetable or chicken broth
- Small piece of a parmesan rind optional
- 2 cups of whole milk
For Serving:
- Sour cream
- Chives, snipped
Instructions
- Preheat the oven to 350 degrees.
- Roast the garlic by placing the garlic bulb/cloves on a piece of foil. Drizzle the olive oil over the garlic then seal completely in the foil.
- Place into a small baking dish then place in the oven to bake for 1 hour or until the garlic cloves are tender when pierced and golden brown. Remove from the oven and set aside to cool.
- Once the garlic has cooled, separate cloves and squeeze to extract garlic pulp from their skin; set aside until needed.
- Make the caramelized onions while the garlic is roasting by heating the butter in a large Dutch oven medium heat. Add the sliced onions and leeks and cook, stirring often, for 30 minutes.
- Add the fresh thyme sprigs and season with sea salt and freshly cracked black pepper, to taste then continue to cook, stirring often, for another 30-40 minutes, or until caramelized. Side Note: Add bits of water to the Dutch oven if the onions are getting dried out while they are cooking down.
- Make the soup by adding the flour to the caramelized onions and cook, stirring constantly for 2 minutes.
- Add the wine and cook, stirring occasionally for 2 minutes. Add in the broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
- Add the roasted garlic pulp and milk then simmer for another 10 minutes.
- Finish the soup by removing the parmesan rind and thyme sprig sticks and blend with an immersion blender or blender until creamy and smooth. Taste & season with sea salt, freshly cracked pepper, or white wine vinegar, if needed.
- Ladle into bowls and top with freshly snipped chives and sour cream, if desired. Enjoy.
I just made a garlic soup too 🙂 Yours looks very creamy and flavourful, Pam.
Very interesting and since I like the ingredients, I’m sure I’d enjoy the soup. Soup weather will be here for a few days in the next week.