This wonderfully creamy caramelized onion and roasted garlic soup is a delicious big bowl of comfort!
Course Soup
Cuisine American
Prep Time 15 minutesminutes
Cook Time 1 hourhour45 minutesminutes
Total Time 2 hourshours
Servings 6
Author Pam - For the Love of Cooking / Original by Food.Com
Equipment
Large Dutch oven
Immersion Blender or Blender
Ingredients
Soup:
1bulb of garlicloose outer paper discarded, but don't peel separate cloves
1 ½tbspolive oil
2tbspbutter
9cupsof yellow onionthinly sliced
2 ½cupsof leeksthinly sliced (light green & white parts only)
Two sprigs of fresh thymeor 1 tsp of dried thyme
Sea salt and freshly cracked pepperto taste
2tbspflour
⅓cupof dry white wine
4cupsof vegetable or chicken broth
Small piece of a parmesan rindoptional
2cupsof 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.