700ml(3 cups) chicken stockcan substitute for vegetable stock
200ml(¾ cup) heavy creamoptional
2tablespoonolive oil
salt and pepperto taste
Instructions
Preheat the oven to 350F/170C. Cut off the tops of the garlic heads and wrap them in foil.No need to peel the cloves at this point! Place the garlic heads on a baking sheet, drizzle them with some olive oil, and wrap the foil over the tops.Roast the garlic in the oven for about 30 minutes.
While garlic is roasting, peel the yellow onions and cut them finely. Melt the butter in the bottom of a Dutch oven (or any other heave-bottomed pot). Use olive oil for a dairy-free version!Add the onion to the pot and cook stirring occasionally for 20 minutes until the onions look caramelized (brown).
Once the garlic is ready, let it cool for about 5 minutes. Then, squeeze the garlic into the pot with the onions (it will be very soft at this point). Add the stock (chicken or vegetable) and bring to a boil. Let the soup simmer for 10 minutes to allow for the flavors to infuse the chicken stock.
Finally, blend the soup with an immersion blender. You can use a countertop bender or even a food processor for this step. If you do, make sure to work in batches and be careful not to splash the hot soup on your hands. The last step is to add the heavy cream, half-n-half, or whole milk. Garnish with some herbs, croutons, and Parmesan cheese! You can add some fresh minced garlic to the finished dish to create a stronger flavor.
Notes
How to store and freezeThis soup can be stored in the refrigerator for up to 4 days and frozen for up to 2-3 months.To freeze:
Don't add dairy until defrosted and ready to serve;
Let the soup cool completely;
Scoop the soup into the freezer bags/containers to about ⅔ full;
Squeeze out extra air and seal tightly;
Label the bag with the date and lay flat on the freezer shelf.
To defrost:Let the soup thaw overnight in the refrigerator. If you are using a glass container to freeze the soup, you can defrost it in the oven or in the microwave.