Onion Garlic Soup Recipes

Steps:

• Set oven rack at lowest level, preheat to 450 degrees.
• Combine onions, shallots, garlic and oil in large shallow roasting pan. Roast for 20 to 30 minutes, stirring every 5 minutes, or until onions are golden brown.
• Remove from oven and pour in 1 cup of chicken broth. Stir liquid in pan, scraping the bottom to loosen and dissolve caramelized bits.
• Transfer the onion mixture to a soup pot and add brandy, thyme and remaining broth. Bring to a boil, reduce heat to low and simmer, covered, for 30 minutes.
• Season to taste with salt and pepper.
• Serve topped with Parmesan and perhaps some toasted French bread

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.

Steps:

• Melt butter in large pot over medium heat.
• Add onions and garlic; cover and 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.

Steps:

• Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the smashed garlic and onion and cook, stirring, until soft and lightly golden, about 8 minutes. Add the wine, thyme, bay leaf, 1/2 teaspoon salt, pepper to taste and the cheese rind. Bring to a simmer and cook until reduced by half, about 5 minutes. Add 5 cups water, reduce the heat to low and bring to a gentle simmer; cook until the garlic is very soft, about 30 minutes. Remove from the heat, add the bread and let soak, 10 minutes.
• Remove the thyme, bay leaf and cheese rind from the saucepan; stir in the grated cheese, sour cream and 1/2 teaspoon salt. Transfer the soup to a blender in batches and puree until smooth. Season with salt and pepper.
• Combine the remaining 3 tablespoons olive oil, the sliced garlic and a pinch of salt in a skillet over low heat; cook until the garlic is golden and crisp, 12 to 15 minutes.
• Divide the soup among bowls. Top with the fried garlic, some of the garlic oil, and dill.

Steps:

• Add oil, fry onions, add butter and garlic (do not over- fry garlic).
• Add water to 3/4 of pot, Add cube stock, parsnip and uncut carrot. Boil 30 mins.
• Remove carrot and slice, set aside.
• Cool down rest, add to blender and make creamy, return to pot.
• Add carrots, parsley, Green onions, milk/cream and salt/pepper to taste. Simmer 15 to 20 min™s.

Steps:

• Place the unpeeled onions and garlic bulb in a 15x10x1-in. baking pan coated with cooking spray. Spritz with cooking spray. Bake, uncovered, at 450° for 50-60 minutes or until tender. , 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. Add the buttermilk, thyme, pepper and remaining broth; heat through. Garnish with cheese.

Steps:

• Turn hob on and place butter in frying pan or wok on the lit ring. Peel and shred onion and then add to the pan.
• Continually move onions around until soft and golden brown. When onions have gone soft and brown, add crushed garlic and mix.
• In a large pan boil water, add stock cubes, herbs, sugar, salt and pepper. Then add the onion and garlic mix.
• Cut up the potatoes and add to the pan, and then do the same with the carrot.
• Simmer on low heat for an hour.
• Use a hand-held blender or place the soup into a standalone blender and blits untill thick. Then simmer for 10 more minutes.
• Serve with toasted bread and melted cheese, enjoy.

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.

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.

Steps:

• In a heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring occasionally, until the mixture is browned. Stir in the beer and the broth, simmer the mixture, covered, for 45 minutes, and stir in the sugar and salt and pepper to taste. While the soup is simmering, in a heavy skillet melt the butter over moderate heat, add the bread cubes, and cook them, stirring, until they are golden. Divide the soup among 6 bowls and top it with the Parmesan and the croutons.

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.

Steps:

• Blanche the garlic for about 30 seconds until slightly soft.
• Cool, peel, and thinly slice.
• Saute onions in oil until they are soft and golden.
• About 10-15 minutes.
• Add garlic, tomatoes and tomato juice to onions.
• Bring to a boil, then reduce and simmer 30 minutes.
• Preheat oven to 450°F.
• Add beef broth and bring back to a boil.
• Ladle into oven-proof bowls and top with toast and cheese.
• Put in oven until cheese is melted.