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Baked Garlic And Onion Cream Soup Recipe

  • 6servings
  • 60minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, D
MineralsNatrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 large cooking onions , sliced

  2. 2 heads of garlic , cloves separated and peeled

  3. 4 cups chicken stock

  4. 1 cup white wine

  5. 2 sprigs fresh thyme , stripped

  6. 1 tsp fresh pepper

  7. 1 tsp salt

  8. t tbsps unsalted butter

  9. 2 cups cream (35 %) you can substitute half and half if you like but it won't be as creamy...so worth the extra fat!!!

  10. 2 tbsps chopped fresh Italian parsley

  11. Optional...croutons or sliced French bread

  12. add just before serving and then sprinkle with cheese and parsley

  13. no need to melt...just spoon hot soup over top.

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350. Place the onions and garlic in a shallow roasting pan and add the wine and 2 cups of the chicken stock. Sprinkle with thyme, pepper and salt. Dot with butter.

  2. Cover the pan with foil and bake for 1 1/2 hours.

  3. Stir once or twice while baking. Your house will smell amazing!!!

  4. Remove pan from the oven and puree the onions and garlic with the liquid in batches...I use a hand blender...so easy!!

  5. Add the remaining cream and stock and blend well.Pour into a large saucepan.Adjust the seasoning and slowly heat through.

  6. DO NOT ALLOW SOUP TO BOIL AS IT WILL CURDLE AND SEPARATE.

  7. Sprinkle with parsley and serve.

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