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.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

Add the onions to the pot and sprinkle with salt. Stir occasionally and cook until deeply caramelized, about 25-30 minutes.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Ladle the soup into bowls and top each serving with a cheese crisp. Serve immediately and enjoy!

Nutrition Facts

Serving size	(2454.9g)

Amount per serving	% Daily Value*
Calories	2037.1

Total Fat 157.0g	0%
Saturated Fat 88.2g	0%
Polyunsaturated Fat 2.4g
Cholesterol 428.7mg	0%
Sodium 9175.4mg	0%
Total Carbohydrate 78.2g	0%
Dietary Fiber 11.6g	0%
Total Sugars 28.9g
Protein 77.6g	0%

Vitamin D 6.7IU	0%
Calcium 1959.0mg	0%
Iron 3.4mg	0%
Potassium 1281.7mg	0%

*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.

Source of Calories

Fat: 69.4%

Protein: 15.2%

Carbs: 15.4%