Description
A lush, creamy soup infused with aromatic garlic and caramelized onions, reminiscent of the French countryside.
Ingredients
- 1 head of garlic
- 2 tablespoons olive oil
- 2 large onions, sliced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Crusty bread for serving
Instructions
- Preheat your oven to 400°F (200°C). Roast the head of garlic in the oven for about 30 minutes until soft and caramelized.
- In a large pot, heat olive oil over medium heat and add sliced onions. Cook until caramelized, about 20 minutes.
- Squeeze the roasted garlic cloves out of their skins and add them to the pot with the onions.
- Pour in the chicken or vegetable broth and bring to a simmer.
- Stir in the heavy cream and season with salt and pepper.
- Blend the soup until smooth if desired.
- Serve hot with crusty bread.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2 months without heavy cream.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting, Cooking, Blending
- Cuisine: French