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Onion Soup Recipe

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★★★★★

4.6 from 63 reviews

A rich and flavorful caramelized onion soup enhanced with roasted garlic and leeks, simmered to perfection and blended for a smooth, comforting texture. This soup is garnished with fresh thyme and black pepper, making it a perfect dish for cozy meals.

Ingredients

Scale

Roasted Garlic

  • 1 large whole garlic head
  • ½ tablespoon olive oil (for roasting garlic)

Soup

  • 1 tablespoon olive oil (for cooking onion and leeks)
  • 9 cups thinly sliced sweet onions (about 4 large)
  • 2 ½ cups sliced leeks (light green and white parts only, about 2 medium)
  • 1 teaspoon salt (divided use)
  • 1 teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • ⅓ cup dry white wine
  • 4 cups vegetable broth
  • 2 cups milk
  • Fresh thyme leaves for garnish
  • Freshly ground black pepper for garnish

Instructions

  1. Preheat Oven. Preheat your oven to 350° F (175° C) to prepare for roasting the garlic.
  2. Roast Garlic. Remove the papery outer skin from the whole garlic head without separating the cloves. Rub half a tablespoon of olive oil over the garlic head, wrap it tightly in foil, and bake for 1 hour. Allow it to cool for 10 minutes. Then separate the cloves and peel off their skins. Set the roasted garlic cloves aside in a small dish.
  3. Cook Onions and Leeks. While the garlic roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the sliced sweet onions and leeks, cooking uncovered for 30 minutes, stirring frequently to prevent sticking. Season with half a teaspoon of salt and the dried thyme. Continue cooking uncovered for another 30 minutes or until the onions turn a dark golden color, stirring occasionally. If the mixture cooks too fast or starts to stick, add a small amount of water and scrape the browned bits off the bottom of the pot.
  4. Add Flour and Liquids. Stir the flour into the caramelized onion and leek mixture and cook for 1 minute to remove the raw flour taste. Then add the dry white wine and vegetable broth, bringing the mixture to a boil. Once boiling, reduce heat and let it simmer gently for 30 minutes to develop depth of flavor.
  5. Blend Soup. Combine the roasted garlic cloves, remaining half teaspoon of salt, and the cooked onion mixture in a blender. Depending on your blender’s capacity, do this in batches to ensure smooth blending. Process until the soup is smooth and creamy.
  6. Heat with Milk. Pour the blended soup back into the large saucepan. Stir in the milk and simmer for 8 minutes or until the soup is thoroughly heated through.
  7. Garnish and Serve. Ladle the soup into bowls and garnish with fresh thyme leaves and freshly ground black pepper to taste. Serve hot and enjoy.

Notes

  • Use sweet onions like Vidalia or Walla Walla for naturally sweeter and richer flavor.
  • Be patient while caramelizing onions to ensure deep golden color and enhanced sweetness.
  • Adjust salt according to taste, especially if using salted broth.
  • For a vegan version, substitute the milk with a plant-based alternative such as almond or oat milk.
  • White wine adds acidity and complexity; use a dry version for best results.
  • If soup is too thick after blending, add more vegetable broth or milk to reach desired consistency.

Keywords: caramelized onion soup, roasted garlic soup, creamy onion soup, vegetarian soup, French soup

Find it online: https://deliciousdishspot.com/onion-soup-recipe/