"Get Well Soup" with Onion and Garlic
User Reviews
5
"Get Well Soup" with Onion and Garlic
Description
This soup begins with thinly sliced yellow onions cooked slowly in olive oil and seasoned with sea salt, rosemary, and bay leaves. The onions are covered initially to release moisture, then cooked uncovered over low heat to slowly caramelize over several hours, developing a deep, sweet flavor and rich color. Parallel to this, whole heads of garlic are roasted wrapped in foil at 400ºF until the cloves are soft and lightly browned, mellowing their sharpness.
The resulting soup combines these caramelized onions and roasted garlic to create a soothing dish with layered, savory notes. The method relies on slow cooking to transform simple ingredients into a flavorful broth, with bay leaf and rosemary adding herbal complexity. The final product is suitable as a warming starter or nourishing light meal.
The preparation time varies from 2½ to 5 hours, mostly inactive while the onions slowly caramelize. Attention to gentle heat is important to prevent burning, and the garlic is roasted until tender and softened but not browned excessively. Additional salt can be added to taste at the end.
Ingredients
- 2 tablespoons olive oil
- 8 yellow onion thinly sliced
- 2 teaspoons sea salt plus more to taste
- 2 bay leaf
- 2 rosemary sprigs, destemmed
- 2 garlic whole heads
- 2 tablespoons ginger freshly grated or ginger paste
- 1 teaspoon Turmeric
Instructions
- Preheat oven to 400ºF. In a large heavy bottom pot, heat oil over medium heat. When oil begins to shimmer, add onions, 2 teaspoons salt, rosemary, and bay leaves. Cover pot, and cook over medium-high for 4-5 minutes, until they begin to look translucent and start releasing water.
- Remove lid, and cook onions over low (or medium-low) until they caramelize. This will take 2-5 hours, depending on the size of your pot and the temperature used. The onions can be left alone and checked on about once an hour, except at the beginning and end of the caramelizing process.
- While onions cook, peel most of the papery skin off the garlic. Cut about ¼ inch off the top of the garlic head (the side that comes to a point, not the side where the roots were). Set garlic heads on a sheet of aluminum foil, drizzle with a little olive oil, and fold foil over garlic. Place in oven for about 40-50 minutes. Garlic is ready when the center cloves are softened. (If the cloves feel soft, but are still pale, you can leave them in for another 10 minutes to allow them to caramelize more.)
- Let garlic cool for a few minutes, and then push on the bottom of the garlic head to release the cloves. Set cloves aside.
- When onions have reduced and are an amber color, you're ready. Add the garlic cloves, and mash them with the end of a wooden spoon. Add ginger, turmeric, and 5 cups of water. Bring to a boil, and then reduce to a simmer. Taste soup-- if you prefer a milder flavor, add another cup of hot water. Add additional salt to taste if desired. Remove the bay leaves.
- Ladle soup into bowls, and serve immediately. Alternatively, store in an air-tight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Notes
- The soup requires 2½ to 5 hours of cooking time, depending on how long the onions are caramelized; much of this time is hands-off.
- Careful temperature control prevents the onions from burning during the long caramelization process.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1173mg | 49% |
| Potassium | 355mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 17mg | 19% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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