Flu-Busting Garlic Soup with Caramelized Onions

Gayle McLeod | April 12, 2015

After what seemed like every single virus had taken hold of our little guy this season, we were ready to throw in the towel. Thankfully our thoughtful friend, Jeana, shared a recipe for Garlic and Onion Soup that did the trick for her years ago. We modified it slightly to include more caramelized onions... similar to French Onion Soup. The result was delicious and comforting with a surprisingly mild flavour. Our whole family enjoyed the soup, and yes - it seems to have done the trick for us too!

Our version is below, and you can find the original recipe Fresh Bites Daily.

Makes 2 litres


3-4 heads of garlic (our garlic heads were pretty large, so we used 3)

2 tbsp olive oil, plus more for roasting the garlic.

2 lbs yellow onions, thinly sliced

salt to taste

3/4 tsp dried thyme (or a few sprigs of fresh thyme)

1 bay leaf

2 containers Intense Natural Chicken Stock 


Preheat oven to 400 degrees.

Using a sharp knife, cut the top of the garlic head to exposed the cloves. Set the garlic heads on a square of tinfoil, and drizzle with a bit of olive oil. Wrap the heads loosely in the tinfoil and roast in the oven for about 35-40 minutes, or until the garlic is soft. Remove from the oven and let cool.

While the garlic is roasting, gently cook the onions with the 2 tbsp of olive oil, salt, thyme and bay leaf. This step will take a while (about 40 minutes) to caramelize the onions properly. It helps to use a shallow pan with a large surface area. You could use a pot, it will just take more time :) When finished, the onions should be a deep caramel colour, very soft and reduced to about 1 cup. 

Once the garlic is cool enough to handle, remove the garlic cloves from the papery skin. Add the roasted garlic, caramelized onions (with the herbs) and the 2 litres of chicken stock to a pot. Cover with a lid and simmer over very low heat for about 1 hour to let all the flavours blend.

Remove the bay leaf and thyme stems (if you used fresh thyme). Purée the soup with an immersion blender or transfer to a standard blender and carefully purée in batches. 

Return to the pot to keep warm and serve when ready. 





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