Best 7 Garlic And Onion Soup Recipes

GARLIC AND ONION SOUP

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.

POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS

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.

PERFECT POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS

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.

ROASTED MUSHROOM, ONION, AND GARLIC SOUP

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

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.

3 ONION, MUSHROOM AND GARLIC SOUP

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

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