Garlic-Heavy Italian Onion Broth
A savory broth-forward soup with roasted garlic cloves and caramelized shallots.
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Ingredients
- 3 pieces large yellow onions, thinly sliced
- 4 pieces shallots, halved and sliced
- 20 pieces garlic cloves, peeled
- 1/4 cup extra virgin olive oil
- 2 tablespoons unsalted butter
- 1/2 cup dry white wine (Pinot Grigio)
- 6 cups high-quality beef or vegetable stock
- 4 pieces fresh thyme sprigs
- 1 tablespoon balsamic vinegar
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese for serving(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). Toss the whole garlic cloves in a small amount of olive oil, wrap in foil, and roast for 25 minutes until soft and golden.
- 2
In a large heavy-bottomed pot, heat the remaining olive oil and butter over medium-low heat.
- 3
Add the sliced onions and shallots to the pot, stirring frequently for 30-40 minutes until they reach a deep caramel brown color.
- 4
Deglaze the pot by pouring in the white wine, scraping the bottom with a wooden spoon to release all the flavorful browned bits.
- 5
Add the roasted garlic cloves, stock, thyme sprigs, salt, and pepper to the pot.
- 6
Bring the broth to a gentle boil, then reduce heat and simmer uncovered for 20 minutes to allow the flavors to meld.
- 7
Stir in the balsamic vinegar and remove the thyme sprigs before serving.
- 8
Ladle the hot broth into bowls, ensuring each serving gets several roasted garlic cloves, and top with grated Parmesan if desired.
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