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. 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.
1 1/2 cup (375 mL) with slice of baguette with 1/4 cup (60 mL) cheese
|Total Fat||21 g|
|Saturated Fat||6 g|
Cream of Roasted Carrot Soup
This silky soup is rich with flavor and colorful. Roasting the carrots and cauliflower first in canola oil allows the vegetables natural sweetness to shine through.
Curried Corn and Pepper Chowder
When fresh corn is available, use about 3 cobs in place of frozen corn; cook and then cut the kernels from the cobs. Roasted corn is especially tasty. For a spicier soup, stir in a pinch of cayenne pepper or red pepper flakes along with the black pepper. The neutral taste of canola oil allows the vibrant flavors in this main course soup to shine.