Garlic and Onion Soup with Garlic Croutons

Category5 663 Last Update: Mar 19, 2021 Created: Mar 13, 2021 0 0 0
Garlic and Onion Soup with Garlic Croutons
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 2 hours
  • Calories: -
  • Difficulty: Easy
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In this amazing, rich and aromatic soup, garlic acts both as one of the two main ingredients and as the most important spice. A very correct autumn-winter soup. Or spring-summer, when you just wanted to keep warm.

Ingredients

Directions

  1. Peel the garlic and place in a deep baking dish, setting aside 2 cloves. Peel the onion, cut into thick rings, add to the garlic. Pour 3/4 l of broth at room temperature into a mold, add a sprig of thyme, pepper.
  2. Cover the dish with a lid or foil and place in an oven preheated to 170 ° C for 45 minutes. Take out, open, stir, season about 2.5 tbsp. l. butter, cover and return to oven for another 45 minutes.
  3. For croutons, cut the crust off the bread and cut the crumb into small cubes. Heat the remaining oil in a large skillet. Cut 2 garlic cloves aside, cut in half lengthways and crush with the flat side of a knife. Put in not too hot oil and fry over low heat until golden brown, 1.5-2 minutes. Remove the garlic (you won't need it), spread the butter evenly in the pan in a circular motion, and add the bread cubes. Fry until golden brown on all sides, stirring occasionally, about 5 minutes. Remove from heat, keep warm.
  4. Transfer the contents of the mold to a blender or food processor, remove the thyme and puree. Without turning off the engine, pour in the remaining broth and slightly warmed cream. Whisk until smooth. Transfer the soup to a heavy-bottomed saucepan, season with salt and pepper. Heat over medium heat for 5 minutes without letting it boil. Serve immediately with croutons.

Garlic and Onion Soup with Garlic Croutons



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 2 hours
  • Calories: -
  • Difficulty: Easy

In this amazing, rich and aromatic soup, garlic acts both as one of the two main ingredients and as the most important spice. A very correct autumn-winter soup. Or spring-summer, when you just wanted to keep warm.

Ingredients

Directions

  1. Peel the garlic and place in a deep baking dish, setting aside 2 cloves. Peel the onion, cut into thick rings, add to the garlic. Pour 3/4 l of broth at room temperature into a mold, add a sprig of thyme, pepper.
  2. Cover the dish with a lid or foil and place in an oven preheated to 170 ° C for 45 minutes. Take out, open, stir, season about 2.5 tbsp. l. butter, cover and return to oven for another 45 minutes.
  3. For croutons, cut the crust off the bread and cut the crumb into small cubes. Heat the remaining oil in a large skillet. Cut 2 garlic cloves aside, cut in half lengthways and crush with the flat side of a knife. Put in not too hot oil and fry over low heat until golden brown, 1.5-2 minutes. Remove the garlic (you won't need it), spread the butter evenly in the pan in a circular motion, and add the bread cubes. Fry until golden brown on all sides, stirring occasionally, about 5 minutes. Remove from heat, keep warm.
  4. Transfer the contents of the mold to a blender or food processor, remove the thyme and puree. Without turning off the engine, pour in the remaining broth and slightly warmed cream. Whisk until smooth. Transfer the soup to a heavy-bottomed saucepan, season with salt and pepper. Heat over medium heat for 5 minutes without letting it boil. Serve immediately with croutons.

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