Pat'S Garlicky Onion Soup Recipe

Name: Pat'S Garlicky Onion Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large Texas sweet or vidalia onions; 3 large white onions; 3 large red or Bermuda onions; 20 cloves garlic; 10 cloves roasted garlic; 1 stick margarine or butter; 2 Tbsp. extra virgin olive oil; 1 Tbsp. ground thyme; 1 Tbsp. ground oregano; 2 c. kosher Concord grape wine; 16 oz. beef broth

Servings: persons

3 large Texas sweet or vidalia onions
3 large white onions
3 large red or Bermuda onions
20 cloves garlic
10 cloves roasted garlic
1 stick margarine or butter
2 Tbsp. extra virgin olive oil
1 Tbsp. ground thyme
1 Tbsp. ground oregano
2 c. kosher Concord grape wine
16 oz. beef broth

1
Melt butter in large Dutch oven or soup pot over medium heat. Add olive oil.
2
Coarsely chop onions, add gradually to butter, stirring frequently.
3
When all onions are in pot, add chopped garlic.
4
Cook until all onions are clear.
5
Add wine, thyme, and oregano and simmer for 20-30 minutes, until reduced by about 1/3. Add beef broth and roasted garlic.
6
Simmer 20-30 minutes to mix flavors.
7
Ladle into heavy oven proof bowls.
8
Place a slice of good bread and Provolone cheese on top, place in 250 degree oven for about 5 minutes to melt cheese.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 large Texas sweet or vidalia onions, 3 large white onions, 3 large red or Bermuda onions, 20 cloves garlic, and more.

Yes, Pat'S Garlicky Onion Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pat'S Garlicky Onion Soup

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