Recipes and Food > Soup & Stews Recipes

Garlic and Onion Soup Recipe

Name: Garlic and Onion Soup Recipe
Prep time: 2 h 10 min
Total time: 2 h 10 min
Yield: 6
Ingredients: 1 Head of garlic; 1 1/2 teaspoon Olive oil; 2 1/2 cups Leeks; 4 Large onions; 1 teaspoon Salt; 2 teaspoons Thyme; 2 tablespoons All-Purpose flour; 1/3 cup Dry white wine; 4 cups Vegetable broth; 2 cups Whole milk; 6 stalks Thyme; to taste Ground black pepper

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The following recipe is one I’ve eaten since childhood. My grandmother would kick off the cold season by cooking this amazing garlic and onion soup to protect us from the winter chills. Therefore, if you feel like spoiling your loved ones and caring for their health, prepare this tasty garlic and onion soup that will become the most asked for dish on cold winter days.

Prep Time 2 hours and 10 minutes

Serves: 6

Difficulty Level: Low

Ingredients for Garlic and Onion Soup:

Head of garlic - 1

Olive oil - 1 1/2 teaspoon (divided)

Leeks - 2 1/2 cups (sliced)

Large onions - 4 (thinly sliced)

Salt - 1 teaspoon (divided)

Thyme - 2 teaspoons

All-Purpose flour - 2 tablespoons

Dry white wine - 1/3 cup

Vegetable broth - 4 cups

Whole milk - 2 cups

Thyme - 6 stalks (garnish)

Ground black pepper - to taste

Method of preparing the Garlic and Onion Soup:

First, heat the oven to 350°F (180°C) and line a baking pan.
Now peel the outer shell of the garlic head, but don’t separate the garlic cloves from each other. Wrap the garlic in aluminum foil, place it on the pan, and bake for 1 hour.
After baking the garlic, let it cool for about 10 minutes, then peel and place in a small dish until use.
While the garlic is in the oven, heat 1 tablespoon oil in a large pot over medium heat, add onion and leek, and cook for about 30 minutes while stirring occasionally. Add a little water if the onion starts to cook too quickly.
Add half a teaspoon of salt to the onion and the teaspoon of thyme and mix well. Cook for another 30 minutes or until the onion begins to turn golden brown. (Here too you can add a little water if the onion starts to brown too quickly).
Now add the flour to the pot with the onion and stir for about a minute, pour the wine and the vegetable stock and bring to a boil. Then lower the flame and cook for about 30 minutes.
After cooking for 30 minutes, place the peeled garlic into a food processor, pour in the contents of the pot and the rest of the salt in the recipe, and blend until smooth (you may need to blend the contents in two rounds if your food processor is too small).
Once blended, pour the mixture into a large pot, add the milk and cook for about 8 minutes or until the soup is well heated through. Transfer to serving bowls, place thyme leaves for decoration with a bit of coarsely ground black pepper, and serve.

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