Unbelievable Onion Garlic Soup with Cheese Crisps
Cozy up with a bowl of *Unbelievable Onion Garlic Soup with Cheese Crisps*, a comforting, flavor-packed recipe that will warm your soul and delight your taste buds. This silky, creamy soup is made with deeply caramelized yellow onions, buttery roasted garlic, and a splash of heavy cream, creating a rich and velvety texture. A fragrant touch of thyme and the savory depth of chicken or vegetable stock bring all the ingredients together in a harmonious blend. But what truly takes this recipe to the next level are the irresistible cheese crisps, baked to golden perfection from shredded cheddar, adding a crispy, cheesy crunch to every bite. Perfect as a starter or a hearty main dish, this soup is ideal for cozy evenings or impressing guests with an elevated yet comforting flavor profile. Keywords: onion garlic soup, cheese crisps, creamy soup recipe, roasted garlic, caramelized onions.
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Recipe Information
Ingredients
- 4 large Yellow onions
- 6 whole Garlic cloves
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Thyme
- 6 cups Chicken or vegetable stock
- 0.5 cup Heavy cream
- 1 cup Parmesan cheese
- 1 cup Shredded cheddar cheese
Instructions
Preheat the oven to 375°F (190°C).
Cut the tops off the garlic cloves to expose the individual cloves. Drizzle with a little olive oil, wrap in aluminum foil, and roast in the oven for 25-30 minutes until soft and golden.
While the garlic is roasting, peel and thinly slice the onions. In a large pot, melt the butter with 1 tablespoon of olive oil over medium heat.
Add the onions to the pot and sprinkle with salt. Stir occasionally and cook until deeply caramelized, about 25-30 minutes.
Once the garlic is roasted and cool enough to handle, squeeze the soft roasted garlic cloves out of their skins into the pot with the caramelized onions. Stir to combine.
Add the thyme and black pepper to the pot, then pour in the chicken or vegetable stock. Simmer gently for 15-20 minutes to allow the flavors to meld.
Use an immersion blender to blend the soup until smooth, or blend in batches in a countertop blender. Stir in the heavy cream and adjust seasoning if necessary.
To make the cheese crisps, line a baking sheet with parchment paper. Place small mounds of shredded cheddar cheese about 2 inches apart and flatten slightly.
Bake the cheese mounds in the preheated oven at 375°F (190°C) for 5-7 minutes, or until the edges are golden and crisp. Let them cool on the baking sheet for a few minutes before lifting gently.
Ladle the soup into bowls and top each serving with a cheese crisp. Serve immediately and enjoy!
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 22.7 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 2196 mg | 95% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 8.0 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 487 mg | 37% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 334 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
