Submitted by: Tulkoff
This simple soup is light, refreshing, and oh so easy.
2 Tbsp olive oil
3 yellow onions, thinly sliced
salt and pepper, to taste
1 Tbsp Tulkoff Chopped Garlic in Water
2 3/4 cups beef stock, divided use
crusty bread, for serving
In a large soup pot, heat the olive oil over medium heat. Add the sliced onions to the pot, stirring to coat them in oil. Add a pinch of salt and pepper to taste. Stir occasionally until the onions are caramelized, about 10 to 15 minutes.
Once caramelized, add the Chopped Garlic in Water. Sauté until fragrant, about one minute.
Deglaze the pot with a 1/4 cup of beef stock, scraping the bottom of the pot. Then, add 2 1/2 cups more of the stock and bring the soup to a boil. Simmer for 20 minutes to allow flavors to develop. Serve with crusty bread.