A delicious garlicky twist on classic French Onion Soup that is perfect for cool fall evenings!
TIME: 15 minutes prep, 45 minutes total YIELD: 2 quarts, 6 servings RECOMMENDED VARIETY: Chesnok
INGREDIENTS
2 garlic bulbs, unpeeled
2 quarts water
3 whole cloves
2 tablespoons finely chopped fresh sage
¼ teaspoon dry thyme
1 teaspoon salt
3 egg yolks
4 tablespoons extra virgin olive oil
TOPPINGS
shredded gruyere cheese
toasted slices of whole wheat baguette
INSTRUCTIONS
Bring the water to a simmer in a large stock pot.
Separate the bulbs of garlic into individual cloves. No need to peel them yet. Drop cloves into boiling water.
After two minutes, scoop garlic cloves out of the water with a hand sieve or slotted spoon.
Peel garlic cloves (the peels should come right off), then return them to the pot.
Add herbs and salt. Allow to simmer, covered, for about 15 minutes.
Strain soup into a large bowl, catching garlic and herbs in a sieve. Return strained soup to stock pot and return to a simmer.
Using a wooden spoon, smash garlic cloves in the sieve over the stock pot, pressing solids through the sieve. All of this pulverized garlic will turn the stock cloudy.
Slowly drizzle olive oil into the egg yolks in a clean bowl, whisking as you go to make a liaison.
While still whisking egg and oil mixture, slowly add a ladleful of hot garlic stock. Continue to whisk so eggs don’t scramble.
Add a second ladleful of stock. Continue whisking. Finally, dump the now warmed egg and olive oil liaison into garlic stock and whisk until smooth.
Serve with slices of toasted baguette topped with shredded gruyere cheese.