Source: Julie van Rosendaal | Category: Soups & Stews

Caramelized Onion and Garlic Soup

This delicious soup is the essence of comfort food: caramelized onions and garlic topped with toasted bread and melted cheese. Roasting the garlic first as the onions caramelize gives it a head start. Canola oil’s neutral taste won’t interfere with these heady aromatics.

Caramelized Onion and Garlic Soup


  • 1 head garlic
  • 3 Tbsp canola oil, divided 45 mL
  • 2 large sweet onions, such as Vidalia
  • 4 cups beef stock 1 L
  • 4 baguette slices
  • 1 cup grated Gruyere, aged cheddar, Gouda or a combination 250 mL


  • 1. Preheat oven to 350 °F (180 °C). Cut thin slice off top of garlic head, place in small ramekin or baking dish and drizzle with 1 Tbsp (15 mL) canola oil. Roast in oven for 40 to 45 minutes, until soft and turning golden. Remove from oven and set aside to cool. 
  • 2. Meanwhile, put medium pot over medium-high heat and add remaining canola oil and butter. When foaming subsides, add onions and cook, stirring often, for 20 minutes, until golden and caramelized. 
  • 3. When garlic is cool enough to handle, squeeze it out of its skin into pot of onions and continue to cook for another 3-4 minutes. 
  • 4. Add 1/2 cup (125 mL) of stock and cook, stirring often, until all excess moisture has cooked off. Add rest of stock and bring to a simmer; cook for 15-20 minutes, then remove from heat. 
  • 5. In four oven-proof bowls, divide soup and place bowls on baking sheet. Toast bread and put one slice on top of each bowl of soup; top with shredded cheese. Broil in oven for 2-3 minutes, or until cheese is melted and golden. Serve immediately.


4 Servings

serving size

1 1/2 cup (375 mL) with slice of baguette with 1/4 cup (60 mL) cheese

nutritional analysis

Per Serving

Total Fat21 g
Saturated Fat6 g
Cholesterol30 mg
Carbohydrates34 g
Fiber2 g
Protein18 g
Sodium340 mg