Best Unbelievable Onion Garlic Soup With Cheese Crisps Recipes

WORLD'S BEST CREAM OF GARLIC SOUP

World's Best Cream of Garlic Soup image

From Food & Wine Magazine. This smooth soup is a specialty of chef Susan Spicer at Bayona in New Orleans. What seems like a prodigious quantity of garlic and onions is mellowed by the long, slow cooking. If you can, make the soup a day ahead; the flavor will be even better.

Provided by Raquel Grinnell

Categories Onions

Time 1h30m

Yield 1 pot of soup, 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 tablespoons butter
2 lbs onions, chopped (about 4)
2 cups garlic cloves, chopped (about 4 large heads)
2 quarts chicken broth (rich stock preferred, use vegetable stock for vegetarian version)
1/4 lb bread, cut into chunks (1/2 loaf day-old French bread)
6 parsley stems, 9 sprigs fresh thyme or 1 1/2 teaspoons dried and 1 bay leaves
1 1/2 teaspoons salt
2 cups half-and-half
1/4 teaspoon black pepper, fresh-ground
croutons (optional) or fried garlic chips (optional)

Steps:

In a large pot, heat the oil and butter over low heat. Add the onions and garlic. Cover and cook, stirring occasionally, until very soft and beginning to turn golden, about 30 minutes. Raise the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.
Add the stock, bread, bouquet garni, and salt. Bring to a boil. Reduce the heat and simmer about 15 minutes.
Remove the bouquet garni and puree the soup in a blender or food processor. Strain the soup back into the pot. Add the half-and-half and pepper and bring back to a boil. Serve topped with the croutons or garlic chips, if you like.

GARLIC/ONION SOUP

Garlic/Onion Soup image

Make and share this Garlic/Onion Soup recipe from Food.com.

Provided by Pate8738

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons butter
2 cups chopped onions
30 peeled garlic cloves
2 tablespoons all-purpose flour
3 (14 1/2 ounce) cans low sodium chicken broth
1 cup half-and-half
1/2 cup dry sherry
1 teaspoon dried thyme
1 small bay leaf

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 30 minutes.
Discard bay leaf. Working in batches, puree the soup.
Return to pot. Season with salt and pepper. Rewarm soup over medium heat; serve.

Nutrition Facts : Calories 273.6, Fat 11.8, SaturatedFat 6.9, Cholesterol 30.2, Sodium 128.4, Carbohydrate 19.3, Fiber 1.2, Sugar 3.6, Protein 7.2

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