Garlic and onion soup is a classic French soup that is perfect for a cold winter day. It is made with a rich beef broth, caramelized onions, and plenty of garlic. This soup is typically served with croutons and grated cheese.
This article provides three different recipes for garlic and onion soup. The first recipe is a classic French version that uses a beef broth base. The second recipe is a vegetarian version that uses a vegetable broth base. The third recipe is a quick and easy version that uses a pre-made onion soup mix.
All three recipes are easy to follow and can be made in under an hour. They are also all delicious and will warm you up on a cold day. So grab a bowl and spoon and get ready to enjoy a delicious bowl of garlic and onion soup!
POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS
Provided by Daveena Limonick
Categories Soup/Stew Cheese Potato Vegetarian Lunch Leek Winter Swiss Cheese Bon Appétit Los Angeles California
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Heat 4 tablespoons oil in heavy large pot over medium-low heat. Add leeks, potatoes and onion. Sauté until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches, puree 5 cups soup in blender. Return to pot. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover; keep refrigerated.)
- Preheat oven to 350°F. Stir remaining 1 tablespoon oil and garlic in small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet and toss to combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.
- Bring soup to simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve, passing toasts separately.
GARLIC AND ONION SOUP
Categories Soup/Stew Garlic Onion Quick & Easy Bon Appétit
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Melt butter in large pot over medium heat. Add onions and garlic. Cover; cook until onions are tender but not brown, stirring occasionally, about 10 minutes. Add flour; stir 2 minutes. Add broth, half and half, Sherry, thyme and bay leaf; bring to boil. Reduce heat to medium-low; simmer uncovered until garlic is very tender, about 15 minutes. Discard bay leaf. Working in batches, puree soup with bread in blender until smooth. Return to pot. Season with salt and pepper. Rewarm soup over medium heat; serve.
PERFECT POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS
Comfort food at it's finest! This creamy, flavor-full soup is perfect to curl up with on a cold day or any time of year.
Provided by CHILI SPICE
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- SOUP:.
- Heat 4 tablespoons of extra-virgin olive oil in a heavy large pot over medium-low heat. Add leeks, potatoes, and onion. Saute until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to a boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches puree cooled soup in a blender ( or use a hand emulsifier in the pot). Return puree to pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated).
- GARLIC CHEESE TOASTS:.
- Preheat oven to 350°F.
- Stir olive oil and garlic in a small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet; toss and combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.
- Bring soup to a simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve with the garlic cheese toasts.
Nutrition Facts : Calories 579.3, Fat 20.6, SaturatedFat 6.8, Cholesterol 24.8, Sodium 507.2, Carbohydrate 79.3, Fiber 5.9, Sugar 6.3, Protein 20.9
ROASTED MUSHROOM, ONION, AND GARLIC SOUP
A tasty mushroom soup made with no milk or cream. White beans are used to thicken, and roasting mushrooms, onions, and garlic in the oven add great flavor. It's a flexible recipe. You can use any combination of mushrooms that you'd like, and any kind of broth that you'd like. This recipe calls for pureeing the onions, garlic and a small amount of the mushrooms, leaving most of the mushroom quarters for the soup, but you can puree as many of the mushrooms as you'd like. I've tried it as written, and also with all of it pureed. I actually like it best all pureed - it's like a more traditional mushroom soup. Adapted from a recipe found online - the original also called for 3 cans of beans, half of which were pureed, and half were left whole for the soup.
Provided by Recipe Reader
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- In a large bowl, toss the onions and garlic with 1 TBS olive oil, half the salt, and half the pepper.
- Spread onto a baking sheet.
- Then toss the mushrooms with the remaining olive oil, salt, pepper, 8 of the thyme stems, and the sage leaves.
- Spread onto another baking sheet.
- Roast the vegetables for 20-30 minutes - stirring every 8 minutes and remove and set aside any pieces that are browning nicely (before they burn).
- In a blender, add 1 cup of broth, 1 can of beans, the onions, garlic, sage leaves, about 1/2 cup mushrooms. Blend until pureed.
- Pour into a pot on the stove, and add the remaining chicken broth, mushroom pieces, and leaves from two remaining thyme stems.
- Heat and simmer 15 minutes.
BAKED GARLIC AND ONION CREAM SOUP
Make and share this Baked Garlic and Onion Cream Soup recipe from Food.com.
Provided by Geema
Categories Onions
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Place onions and garlic in a shallow roasting pan, and add 3 cups of the chicken stock.
- Sprinkle with thyme, pepper and salt. Dot with butter.
- Cover the pan with foil and bake for 1 1/2 hours. Stir once or twice during baking.
- Remove the pan from the oven and puree the onions and garlic with the liquid until smooth.
- Gradually add the remaining stock and the cream.
- Pour the soup into a large saucepan, adjusting the seasonings and slowly heat through.
- Do no allow the soup to boil. Sprinkle with parsley and serve.
Nutrition Facts : Calories 299.9, Fat 18.4, SaturatedFat 11, Cholesterol 50.2, Sodium 1066.7, Carbohydrate 26.5, Fiber 2.8, Sugar 7.3, Protein 9.3
3 ONION, MUSHROOM AND GARLIC SOUP
This is a buttery, hearty, warming soup. Has leeks, red onions, scallions, lots of garlic, and dried Porcini mushrooms. You can top it with cheese if you like.
Provided by Rita1652
Categories Cheese
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter and olive oil in a large pot.
- Sauté leeks, onions, salt, pepper, sugar, 8-10 minutes adding garlic and cook 3 more minutes.
- Add strained chopped mushrooms, water, beef base, strained liquid from mushrooms and parsley.
- Bring to a boil lower heat to a simmer and cook for 20 more minutes.
- If desired, toast bread in over and top with your favorite cheese and place on top of soup and serve topped with a garnish of scallions and pepper.
- For vegetarian use only the vegetable base.
ROASTED ONION AND GARLIC SOUP
When I was a young girl, I would watch my mother and grandmother cook. My grandmother especially made a soup that we called "poor man soup". After all these years, I totally love making soup...it is such a comfort food for me.
Provided by Linda Tennant
Categories Cream Soups
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Place the unpeeled onions and garlic bulb in a 15in. x 10in. x 1in. baking pan coated with cooking spray. Spritz with cooking spray. Bake, uncovered, at 450 degrees for 50-60 minutes or until tender.
- 2. When cool enough to handle, peel the onions and garlic. Place in a blender; add 1 cup of broth. Cover and process until smooth; transfer to a large saucepan.
- 3. Add the buttermilk, thyme, pepper and remaining broth, heat through. Garnish with cheese.
- 4. Makes 2 quarts
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soup.
- Don't be afraid to experiment with different types of onions and garlic. There are many different varieties available, each with its own unique flavor.
- Caramelize the onions slowly and patiently. This will bring out their sweetness and depth of flavor.
- Use a good quality broth. This is the base of your soup, so it's important to use one that you like the taste of.
- Season the soup to taste. Add salt, pepper, and other herbs and spices to taste.
- Serve the soup with a variety of toppings. This could include croutons, grated cheese, or chopped parsley.
Conclusion:
Garlic and onion soup is a classic French dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and flavorful garlic and onion soup that your whole family will love.
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