The following recipe would kick off the cold season by
cooking this amazing garlic and onion soup to protect from the winter
chills. Therefore, if you feel like spoiling your loved ones and caring
for their health, prepare this tasty garlic and onion soup that will
become the most asked for dish on cold winter days.
Ingredients
Head of garlic - 1
Olive oil - 1 1/2 tsp (divided)
Leeks - 2 1/2 cups (sliced)
Large onions - 4 (thinly sliced)
Salt - 1 tsp (divided)
Thyme - 2 tsp
All-Purpose flour - 2 tbsp
Dry white wine - 1/3 cup
Vegetable broth - 4 cups
Whole milk - 2 cups
Thyme - 6 stalks (garnish)
Ground black pepper - to taste
Preparations
First, heat the oven to 350°F (180°C) and
line a baking pan.
Now peel the outer shell of the garlic head, but don’t separate the
garlic cloves from each other. Wrap the garlic in aluminum foil, place
it on the pan, and bake for 1 hour.
After baking the garlic, let it cool for about 10 minutes, then peel and
place in a small dish until use.
While the garlic is in the oven, heat 1 tablespoon oil in a large pot
over medium heat, add onion and leek, and cook for about 30 minutes
while stirring occasionally.
Add a little water if the onion starts to
cook too quickly.
Add half a teaspoon of salt to the onion and the teaspoon of thyme and
mix well.
Cook for another 30 minutes or until the onion begins to turn
golden brown. (Here too you can add a little water if the onion starts
to brown too quickly).
Now add the flour to the pot with the onion and stir for about a minute,
pour the wine and the vegetable stock and bring to a boil.
Then lower
the flame and cook for about 30 minutes.
After cooking for 30 minutes, place the peeled garlic into a food
processor, pour in the contents of the pot and the rest of the salt in
the recipe, and blend until smooth (you may need to blend the contents
in two rounds if your food processor is too small).
Once blended, pour the mixture into a large pot, add the milk and cook
for about 8 minutes or until the soup is well heated through.
Transfer
to serving bowls, place thyme leaves for decoration with a bit of
coarsely ground black pepper, and serve.
