This flu season is forecasted to be one of the worst on record. Here in Southern California, hospitals have even had to erect tents in the parking lots to take in sick patients. While my family hasn’t been hit with it, we have been battling the seasonal sniffles. When getting over any bout of sickness, I like to whip up a big batch of this Get Well Onion and Garlic Soup that’s filled with sweet caramelized onions, garlic, and turmeric to help our bodies heal and mend.
To start this soup, I grab my big French Oven pot and add some oil. Once the oil is hot, I add in some rosemary, bay leaves, diced onions, and a pinch of salt. I cover the pot cook the onions until they are translucent.
Then I remove the lid, drop the heat to low, and continue cooking the onions until they caramelize into a beautiful golden brown color. This takes a few hours, but it so worth it.
While the onions work their magic, I begin roasting some garlic by peeling back the skin and trimming off the tops of two full heads of garlic. I place each head of garlic on a piece of tinfoil and drizzle them with olive oil and sprinkle some salt and pepper over them.
I wrap each of them up in the tinfoil and bake them in a 400F degree oven for about 45 minutes until the center cloves are soft.
Once the garlic is cool enough to handle, I pop out the cloves by pushing on the bottom of the garlic and they slide right out.
I add the garlic to the onions once they’ve completely caramelized and mash them using a wooden spoon.
I add in some ginger, turmeric, and chicken broth and bring it all to a boil.
Once the soup is boiling, I reduce it to a simmer and add salt and pepper to taste. From here I add more water if necessary to tone down too bold a flavor. My kiddos prefer it a little less bold while I love the flavor, so I add some extra water when feeding it to them. This Get Well Onion and Garlic Soup is full of warm soothing flavors and packs the benefits of anti-inflammatory turmeric, the anti-oxidant properties of garlic, and tons of vitamin C from the onions. It’s the perfect soup for healing after a cold or the flu.
- 2 tablespoons olive oil
- 8 yellow onions, minced
- 2 bay leaves
- 2 sprigs rosemary, destemmed
- 2 whole heads of garlic
- 2 tablespoons freshly grated ginger
- 1 teaspoons turmeric
- In a large Dutch oven, add oil and warm up over high heat.
- Once oil is hot, add onions, bay leaves, and rosemary and cover with lid.
- Allow onions to cook with lid on until translucent and then remove lid, turn heat to low, and allow onions to caramelize over low heat for several hours, checking every hour.
- While onions caramelize, prepare garlic for roasting but peeling most of outer skin off of garlic heads and trimming the tops off.
- Place garlic heads on tinfoil, drizzle with olive oil, sprinkle with salt and pepper, and wrap in tinfoil.
- Bake in 400F degree oven until center cloves are soft.
- Remove garlic cloves from head once cool enough to handle and mash using fork.
- Add mashed garlic to onions once caramelized.
- Add in ginger, turmeric, and water and bring to a boil.
- Reduce to simmer and add salt and pepper to taste.
- Add water to lessen flavors or serve as is.