Caramelized Onion And Roasted Garlic Soup

·

Caramelized Onion And Roasted Garlic Soup


Sweet autumn caramelized onions and roasted garlic in a creamy smooth puréed harvest soup, garnished with seared tomatoes and goat cheese.

When I was growing up, my favorite soup was French onion. I ordered it whenever it was on the menu. The only problem was that it was so filling. And I love caramelized onions. You could literally put them on just about anything and I would love it!

So I created this soup with my two favorite flavors, caramelized onions and roasted garlic. The flavor combination reminds me of fall and colder weather. I have served it a couple times as a first course for Thanksgiving dinner.

caramelized onions

What ingredients do you need for caramelized onion and roasted garlic soup?

  • Spanish Onions
  • Roasted Garlic Oil  
  • Cloves Roasted Garlic
  • Idaho Potatoes
  • Fresh Thyme
  • Bay Leaves
  • White Wine or Sherry
  • Chicken Stock
  • Heavy Cream
  • Sea Salt and Black Pepper
  • Cherry Tomatoes
  • Goat cheese
  • Grapeseed oil


Caramelized Onion And Roasted Garlic Soup

The Recipe

Place a large sauté pan on the stove top and heat on medium. When hot add garlic oil and chopped onions. Sauté on medium until caramelized, soft, and sweet. Do not rush this or they will get too dark and bitter. If the pan starts to get a little dark, add a splash of water to cool it down and lower heat.

When onions are cooked down and a rich golden brown color, add the roasted garlic stir and deglaze with white wine. Use a wooden spoon and scrape the bottom of the pan to get all that flavor. Let the wine cook down to evaporate all the alcohol.

Add the bay leaves, thyme, chicken stock, and potatoes. The potatoes will help thicken your soup when it is puréed. Let the soup simmer until the potatoes are falling apart then carefully ladle into a blender and purée until smooth. Then pour back into the pot. Return pot to the stove and add cream and let simmer for 5 minutes. Taste and season with salt and pepper.

While soup is simmering, heat a small sauté pan on the stove until it is super hot. Add oil and toss in cherry tomatoes. Let sit and sear on one side then shake and let sit again. You want them to wilt but not fall apart. Season with fresh thyme, salt, and pepper.

When ready to serve, pour soup into a bowl and garnish with tomatoes and crumbled goat cheese.  


Caramelized Onion And Roasted Garlic Soup

Recipe Tips:

  • Make sure to keep the heat on medium while caramelizing the onions, if they get too hot then they will scorch.
  • Cook the onions until they are completely soft and starting to fall apart.
  • I add bacon sometimes by cooking it and removing it when it is crispy and then cooking the onions in the bacon fat. Then sprinkle the bacon on top when serving.


Make Ahead

  • Soup is always better the day after you make it. The flavors have time to marry and mellow. So this makes it a perfect make ahead soup for parties or the holidays.


Storing tips

  • Store the soup in the refrigerator for up to 5 days or in the freezer for 6 months in an airtight container.

Caramelized Onion And Roasted Garlic Soup

Caramelized Onion And Roasted Garlic Soup

Sweet autumn caramelized onions and roasted garlic in a creamy smooth puréed harvest soup, garnished with seared tomatoes and goat cheese.

Prep time:

20

mins

Cook time:

40

mins

Total time:

60

mins

Servings:

6-8

Ingredients

Soup

  • 2 large Spanish onions, rough chopped
  • 1/4 cup roasted garlic oil
  • 20 cloves roasted garlic
  • 2 Idaho potatoes, peeled and rough chopped
  • 2 tablespoons fresh thyme
  • 2 bay leaves
  • 1 cup white wine or sherry
  • 4 cups chicken stock
  • 1 cup heavy cream
  • Sea salt and black pepper

Garnish

  • Cherry tomatoes
  • Goat cheese
  • 1 tablespoon grapeseed oil
  • 1 tablespoon chopped fresh thyme
  • Sea salt and black pepper

Instructions

  1. Place a large sauté pan on the stove top and heat on medium.
  2. When hot add garlic oil and chopped onions. Sauté on medium until caramelized, soft, and sweet. Do not rush this or they will get too dark and bitter. If the pan starts to get a little dark, add a splash of water to cool it down and lower heat.
  3. When onions are cooked down and a rich golden brown color, add the roasted garlic stir and deglaze with white wine. Use a wooden spoon and scrape the bottom of the pan to get all that flavor. Let the wine cook down to evaporate all the alcohol.
  4. Add the bay leaves, thyme, chicken stock, and potatoes. The potatoes will help thicken your soup when it is puréed.
  5. Let the soup simmer until the potatoes are falling apart then carefully ladle into a blender and purée until smooth. Then pour back into the pot.
  6. Return pot to the stove and add cream and let simmer for 5 minutes. Taste and season with salt and pepper.
  7. While soup is simmering, heat a small sauté pan on the stove until it is super hot. Add oil and toss in cherry tomatoes. Let sit and sear on one side then shake and let sit again. You want them to wilt but not fall apart. Season with fresh thyme, salt, and pepper.
  8. When ready to serve, pour soup into a bowl and garnish with tomatoes and crumbled goat cheese.  

Leave a Comment

Leave a Comment

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe