Caramelized Onion and Garlic Soup
INGRÉDIENTS
- 1 head garlic
- 3 Tbsp canola oil, divided 45 mL
- 2 large sweet onions, such as Vidalia
- 4 cups beef stock 1 L
- 4 baguette slices
- 1 cup grated Gruyere, aged cheddar, Gouda or a combination 250 mL
PRÉPARATION
- 1. Preheat oven to 350 °F (180 °C). Cut thin slice off top of garlic head, place in small ramekin or baking dish and drizzle with 1 Tbsp (15 mL) canola oil. Roast in oven for 40 to 45 minutes, until soft and turning golden. Remove from oven and set aside to cool.
- 2. Meanwhile, put medium pot over medium-high heat and add remaining canola oil. When foaming subsides, add onions and cook, stirring often, for 20 minutes, until golden and caramelized.
- 3. When garlic is cool enough to handle, squeeze it out of its skin into pot of onions and continue to cook for another 3-4 minutes.
- 4. Add 1/2 cup (125 mL) of stock and cook, stirring often, until all excess moisture has cooked off. Add rest of stock and bring to a simmer; cook for 15-20 minutes, then remove from heat.
- 5. In four oven-proof bowls, divide soup and place bowls on baking sheet. Toast bread and put one slice on top of each bowl of soup; top with shredded cheese. Broil in oven for 2-3 minutes, or until cheese is melted and golden. Serve immediately.
RENDEMENT
4 Servings
PORTION
1 1/2 cup (375 mL) with slice of baguette with 1/4 cup (60 mL) cheese
VALEUR NUTRITIVE
Per Serving
| Calories | 400 |
| Lipides | 21 g |
| Gras saturés | 6 g |
| Cholestérol | 30 mg |
| Glucides | 34 g |
| Fibres | 2 g |
| Protéines | 18 g |
| Sodium | 340 mg |
