Caramelized Onion and Garlic Soup

This delicious Caramelized Onion and Garlic Soup is the essence of comfort food: caramelized onions and garlic topped with toasted bread and melted cheese.

Yield: 4 servings; 1 1/2 cups (375 mL) with slice of baguette with 1/4 cup (60 mL) cheese

Ingredients

• 1 head garlic
• 3 tablespoons canola oil, divided 45 mL
• 2 large sweet onions, such as Vidalia
• 4 cups beef stock 1 L
• 4 baguette slices
• 1 cup grated Gruyere, aged cheddar, Gouda or a combination 250 mL

Instructions

1. Heat oven to 350 degrees F (180 degrees C). Cut thin slice off top of garlic head, place in small ramekin or baking dish and drizzle with 1 tablespoon (15 mL) canola oil. Roast for 40 to 45 minutes, until soft and turning golden. Remove from oven and set aside to cool.
2. Meanwhile, put medium pot over medium high heat and add remaining canola oil. When foaming subsides, add onions and cook, stirring often, for 20 minutes, until golden and caramelized.
3. When garlic is cool enough to handle, squeeze it out of its skin into pot of onions and continue to cook for another 3 to 4 minutes.
4. Add 1/2 cup (125 mL) of stock and cook, stirring often, until all excess moisture has cooked off. Add rest of stock and bring to a simmer; cook for 15 to 20 minutes, then remove from heat.
5. In four ovenproof bowls, divide soup and place bowls on baking sheet. Toast bread and put one slice on top of each bowl of soup; top with shredded cheese. Broil in oven for 2 to 3 minutes, or until cheese is melted and golden.
6. Serve immediately.

Notes

Roasting the garlic first as the onions caramelize gives it a head start. Canola oil’s neutral taste won’t interfere with these heady aromatics.

Nutrition

Per serving: Calories 400 Total Fat 21g Saturated Fat 6g Cholesterol 30mg Carbohydrates 34g Fiber 2g Protein 18g Sodium 340mg

Attribution

Recipe and photo used with permission from: CanolaInfo
Source: Julie van Rosendaal