Comida Kraft
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Garlic French Onion Soup

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What You Need

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Make It

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  • In a 6 quart Dutch oven over medium heat, drizzle a little olive oil. Add garlic, 3 of the onions (rough chopped) and sauté until golden and soft. Don’t burn the garlic (this will make it bitter). Add 4 cups of the beef broth and bring to a low boil. Adding the pepper corns, cumin, and liquid smoke. Continue to cook until everything is soft. Remove from heat.
  • In small batches put soup into your blender or use an immersion blender and puree. Return to pot. This will make a thick and rich soup base. Be careful the soup is hot and will expand out the top of a blender.
  • Quarter and slice the remaining onions, adding to the pot along with the 4 cups of beef broth, red wine and beef base. Cover and simmer until onions are soft, stirring occasionally.
  • To Serve:
  • Place soup into a French Onion Soup bowl, cover with a 1/2” slice of the French bread and 2 slices cheese. Place bowls on a cookie sheet. Put them under the broiler for just a minute to melt and brown the cheese. Serve immediately.


I love garlic and I enjoy a good French Onion Soup, so I have been working on a Garlic French onion soup for a few years now. I've had garlic soups before that your have to search for a hint of garlic... Like on one food network show I watch where when she adds red pepper flakes she counts out 6 or 7 flakes... What's the point... I think I have it down to a religious experience now... This is a thick, rich, smoky soup that will leave no doubt that there may be a little garlic here...

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