Welcome to the Sunday Fitness and Food Link-up! Today I am sharing a favorite winter recipe: Onion & Roasted Garlic Soup. It is a twist on the classic French Onion soup, with the addition of port wine and roasted garlic, which gives it a uniquely delicious flavor. It is served with toasted baguette slices with melted swiss cheese, which makes it a hearty stand alone dish or can be served as a first course.
This is a twist on the classic French Onion soup, with the addition of port wine and roasted garlic, which gives it a uniquely delicious flavor. It is served with toasted baguette slices with melted swiss cheese, which makes it a hearty stand alone dish or can be served as a first course.
20 minPrep Time
1 hr, 10 Cook Time
1 hr, 30 Total Time
- 2 Heads of Roasted Garlic (See Below)
- 2 Large White Onions, cut into 1/2 inch wedges
- 3 Large Yellow Onions, cut into 1/2 inch wedges
- 3 Large Red Onions, cut into 1/2 inch wedges
- 15 Cloves of Garlic, coarsely chopped
- 1/3 Cup of Extra Virgin Olive Oil
- 4 Tbsp. of Butter
- 3 Cups of Port Wine
- 3 tsp each of dried Rosemary, Sage, & Thyme
- 2 1/2 Quarts of either Beef Stock or Vegetable Stock
- 6 oz. can of Tomato Paste
- 2 Cups of Shredded Swiss Cheese (divided)
- Chopped Parsley for Garnish (optional)
- 1 French Baguette
- -1 Cup of Extra Virgin Olive Oil
- -Garlic Salt
- -Coarse Black Pepper
- In a large pot, heat the olive oil and butter over medium heat until warm.
- Add all 3 types of onions and cook over medium heat for 12 to 15 minutes, or until the onions have softened. Stir frequently.
- Add chopped garlic and stir for 1 minute.
- Add the port wine and herbs and cook until the liquid evaporates, approximately 10 minutes.
- Add the stock (Beef or Veggie) and the roasted garlic and bring to a boil.
- Reduce the heat to medium-low and cook for 45 minutes, stirring occasionally.
- Stir in tomato paste.
- Serve hot, sprinkled with swiss cheese and parsley, then top with baguette.
Roasting garlic produces a very different flavor, then raw garlic, as it takes away the pungent flavor and leaves a velvety, smooth garlic, which is amazing and can be used for many different things (i.e.-spreading it on bread or making a dip).
Roasting garlic produces a very different flavor, then raw garlic, as it takes away the pungent flavor and leaves a velvety, smooth garlic, which is amazing and can be used for many different things(i.e.-spreading it on bread or making a dip). There are a few different ways for roasting the Garlic. I use a ceramic roaster that I picked up several years ago at TJ Maxx. However, it is not necessary to have one, as you can simply use tin foil.
1. Preheat oven to 400 degrees.
2. Slice off the top 1/4 of the Garlic bulb, which will leave the garlic flat on top. (for this recipe you need 2 heads of Garlic)
3. Place on Tin Foil and drizzle with Olive Oil.
4. Loosely fold the tin foil around the garlic so it is covered and roast in oven for 30 to 40 minutes.
5. Remove from oven, let cool a bit, then pick up the bulb, and squeeze out the cloves of garlic, being careful to keep the skin out. The garlic will be very soft and mash easily.
Onion & Garlic Soup:
1. In a Large Pot, heat the Olive Oil and Butter over Medium Heat until warm, then add all 3 types of Onions and cook over Medium Heat for 12 to 15 minutes, or until the Onions have Softened. Stir Frequently.
2. Add Chopped Garlic and stir for 1 minute.
3. Add the Port Wine and Herbs and cook until the liquid evaporates, approximately 10 minutes. Add the Stock (Beef or Veggie) and the Roasted Garlic, Bring to a Boil.
4. Reduce the Heat to Medium-Low and cook for 45 minutes, stirring occasionally.
5. Stir in Tomato Paste
6. Serve Hot, Sprinkled with Swiss Cheese and Parsley, then top with Baguette.
1. Preheat oven to 350 degrees.
2. Cut Baguette into 1/2 inch slices and arrange on a rimmed baking sheet.
3. Brush tops with Olive Oil.
4. Sprinkle with Garlic Salt
5. Sprinkle Shredded Swiss Cheese on top of slices
6. Bake for approximately 10 minutes or until they begin to turn golden brown & cheese melts.
Have you ever made French Onion Soup? Let me know if you try this adaptation on the classic recipe and what you think!
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*This recipe was adapted from the Three Onion-Garlic Soup with Garlic Gorgonzola Croutons out of the Stinking Rose Restaurant Cookbook
I am joining Deborah at Confessions of a Mother Runner Sarah this week in their “Meatless Monday” link-up, as well as these other great Link-ups: Running on Happy, The Fit Foodie Mama, Tasty Tuesdays, #Recipe of the week, Real Food Fridays, Allergy Free Wednesday, Waste Not Want, Gluten Free Fridaym Healthy Vegan Fridays.