AuthorAilNoir-GarlicNoirCategory, DifficultyIntermediate
Prep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 mins
 1 kg (2 lbs) Spanish onions cut in half and thinly sliced
 3 cans 852ml (30oz) beef consommé (the equivalent with vegetable broth)
 568ml (20oz) water
 45ml (3 tbsps) canola oil
 15 ml (1 tbsp) maple syrup
 1 garlic clove, crushed
 15 ml (1tbsp) Black Garlic Purée
 A few drops of Tabasco or to taste
 6 slices of toasted French bread
 750 ml (3 cups) Gruyère cheese, grated
 Salt & Pepper to taste
1

In a large saucepan over medium heat, add the oil, onions, some salt and cook until translucent.
Cover and cook for 1 hour over low heat, stirring occasionally.

2

Uncover. Over medium heat, evaporate some of the remaining liquid. About 5 minutes.
Add the maple syrup, stir. Continue cooking about 5 minutes.
Add consommé, water, pressed garlic and Tabasco. Bring to boil and remove from heat.
In a small bowl, mix the Black Garlic Purée with some broth and incorporate to the soup.

3

Fill bowls. Add the toasted bread and top with the cheese. Grill until the cheese is melted and colored.

Yields 6 Servings

Ingredients

 1 kg (2 lbs) Spanish onions cut in half and thinly sliced
 3 cans 852ml (30oz) beef consommé (the equivalent with vegetable broth)
 568ml (20oz) water
 45ml (3 tbsps) canola oil
 15 ml (1 tbsp) maple syrup
 1 garlic clove, crushed
 15 ml (1tbsp) Black Garlic Purée
 A few drops of Tabasco or to taste
 6 slices of toasted French bread
 750 ml (3 cups) Gruyère cheese, grated
 Salt & Pepper to taste

Directions

1

In a large saucepan over medium heat, add the oil, onions, some salt and cook until translucent.
Cover and cook for 1 hour over low heat, stirring occasionally.

2

Uncover. Over medium heat, evaporate some of the remaining liquid. About 5 minutes.
Add the maple syrup, stir. Continue cooking about 5 minutes.
Add consommé, water, pressed garlic and Tabasco. Bring to boil and remove from heat.
In a small bowl, mix the Black Garlic Purée with some broth and incorporate to the soup.

3

Fill bowls. Add the toasted bread and top with the cheese. Grill until the cheese is melted and colored.

Yields 6 Servings

Notes

Onion Soup with Black Garlic
IngredientsDirections