GARLIC SOUP
Garlic Soup, the perfect Natural Antibiotics, helps build up your immunity system, Helps fight off Colds and the Flu. Remember no kissing for an hour.....:)
Provided by cookingaround
Time 1h
Yield Serves 4
Number Of Ingredients 15
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 minÂs.
FRENCH ONION SOUP WITH BROWNED GARLIC
An absolutely delicious French onion soup. Season with soy sauce instead of salt and top with your favorite cheese and melt it under the broiler, if desired.
Provided by TWISTEDD
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- In a large, heavy stockpot over medium heat, cook sherry until bubbling. Add the onions, and reduce heat to medium. Cook onions slowly, stirring frequently, for at least 20 minutes, until they begin to form a paste.
- Stir in the garlic and continue to cook for 5 to 10 minutes, until garlic begins to look brown.
- Stir in flour and cook for 2 minutes. Pour in broth and bring to a boil. Reduce heat and simmer for 20 minutes. Season with pepper and salt. Ladle soup into bowls, and float a slice of toasted bread on top of each serving.
Nutrition Facts : Calories 170.8 calories, Carbohydrate 33 g, Fat 0.9 g, Fiber 2.8 g, Protein 4.9 g, SaturatedFat 0.2 g, Sodium 712.2 mg, Sugar 6 g
EASY ONION SOUP
A simple, tasty and filling onion soup made with very few ingrediants.
Provided by kibbledonion
Time 1h30m
Yield Serves 4
Number Of Ingredients 10
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.
FRENCH ONION SOUP
For a taste of the bistro, try Tyler Florence's ultimate French Onion Soup recipe, topped with nutty Gruy�re croutons.
Provided by Tyler Florence
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
- When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
- Ladle the soup in bowls and float several of the Gruyere croutons on top.
- Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
ROASTED MUSHROOM, ONION, AND GARLIC SOUP
A tasty mushroom soup made with no milk or cream. White beans are used to thicken, and roasting mushrooms, onions, and garlic in the oven add great flavor. It's a flexible recipe. You can use any combination of mushrooms that you'd like, and any kind of broth that you'd like. This recipe calls for pureeing the onions, garlic and a small amount of the mushrooms, leaving most of the mushroom quarters for the soup, but you can puree as many of the mushrooms as you'd like. I've tried it as written, and also with all of it pureed. I actually like it best all pureed - it's like a more traditional mushroom soup. Adapted from a recipe found online - the original also called for 3 cans of beans, half of which were pureed, and half were left whole for the soup.
Provided by Recipe Reader
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
3 ONION, MUSHROOM AND GARLIC SOUP
This is a buttery, hearty, warming soup. Has leeks, red onions, scallions, lots of garlic, and dried Porcini mushrooms. You can top it with cheese if you like.
Provided by Rita1652
Categories Cheese
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
GARLIC SOUP
Do not be intimidated by the amount of garlic in this fragrant, creamy soup. The bulk of the garlic is slow cooked first in oil and then with broth to bring out the sweetness and downplay the sharpness of raw garlic. A touch of bread and sour cream adds body and richness and lightly fried sliced garlic, as a garnish, adds a final crisp touch of garlic flavor.
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 11
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.
ONION-GARLIC SOUP
Make and share this Onion-Garlic Soup recipe from Food.com.
Provided by skat5762
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 461.8, Fat 18.3, SaturatedFat 10.6, Cholesterol 45.3, Sodium 304.4, Carbohydrate 38.9, Fiber 2.6, Sugar 6.2, Protein 12.5
TOMATO GARLIC ONION SOUP
Comfort food. Garlic is good for you and tastes great. If you like french onion soup, this is a nice addition to your soup collection. A salad is good with this soup for a light meal.
Provided by TishT
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
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.
ROASTED ONION & GARLIC SOUP
When it comes to stirring up comfort in a bowl, Nancy Mueller knows her onions. Her low-fat soup-made with Vidalias or other sweet onions-is a cold-weather tonic for her and husband John of Menomonee Falls, Wisconsin.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 7
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.
Nutrition Facts : Calories 83 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 270mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
GARLIC AND ONION SOUP
Categories Soup/Stew Garlic Onion Quick & Easy Bon Appétit
Yield Serves 6 to 8
Number Of Ingredients 10
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.
GARLIC/ONION SOUP
Make and share this Garlic/Onion Soup recipe from Food.com.
Provided by Pate8738
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
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 30 minutes.
- Discard bay leaf. Working in batches, puree the soup.
- Return to pot. Season with salt and pepper. Rewarm soup over medium heat; serve.
Nutrition Facts : Calories 273.6, Fat 11.8, SaturatedFat 6.9, Cholesterol 30.2, Sodium 128.4, Carbohydrate 19.3, Fiber 1.2, Sugar 3.6, Protein 7.2
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- Preheat the oven to 350°. In a medium saucepan, heat 1 tablespoon of the olive oil. Add two-thirds of the minced garlic and cook over high heat until fragrant, about 30 seconds. Reduce the heat to moderate and cook, stirring, until golden brown, about 1 minute. Add the onion and paprika and cook, stirring, until the onion is translucent, about 5 minutes. Add the chicken stock and bring to a boil over high heat. Reduce the heat to moderate and simmer the soup until reduced to 2 1/2 cups, about 30 minutes. Add the cayenne pepper and season with salt.
- Meanwhile, spread the bread cubes on a large rimmed baking sheet and toss with the remaining 2 tablespoons of olive oil and minced garlic. Season the cubes with salt and bake for about 12 minutes, or until golden brown and crisp.
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- Slice 1 cm (1/2 inch) off the top of each garlic bulb to expose the cloves, then place cut side down on a baking tray. Drizzle with the olive oil, then roast for 45 minutes (I did mine for 30-35 minutes as they were getting to brown). Remove from the oven and set aside to cool. Once cool enough to handle, squeeze the garlic cloves out of their skins into a bowl of a food processor or a blender. I add some of the stock or broth and then whizzed for a few seconds. Set aside.
- Meanwhile, heat the butter in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for about 5 minutes, or until translucent. Add the stock or broth, turmeric, cumin, vinegar, tamari, lemon juice, blended garlic and broth, and herbs, if using, then bring to the boil. Reduce the heat to low-medium, then simmer, uncovered for 15 minutes (the original recipe says 30 but mine worked very well in 15, in case you’re short for time).
- Finally, I added the coconut milk and stirred through. Taste for salt and add a little more if needed. My stock was salty enough that I didn’t need to add any more but I did add some chilli and cracked pepper. I garnished my soup with fresh coriander.
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- In a large pot, heat the oil and butter over low heat. Add the onions and garlic. Cover and cook, stirring occasionally, until very soft and beginning to turn golden, about 30 minutes. Raise the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.
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- Remove the bouquet garni and puree the soup in a blender or food processor. Strain the soup back into the pot. Add the half-and-half and pepper and bring back to a boil. Serve topped with the croutons, if you like.
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