Garlic/Onion Soup
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 44.37 ml butter
- 473.18 ml chopped onions
- 30 peeled garlic cloves
- 29.58 ml all-purpose flour
- 3 (1233.20 g) can low sodium chicken broth
- 236.59 ml half-and-half
- 118.29 ml dry sherry
- 4.92 ml dried thyme
- 1 small bay leaf
directions
- 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.
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