Garlic-Heavy Italian Onion Broth

Ingredients

• 3 pieces large yellow onions, thinly sliced
• 4 pieces shallots, halved and sliced
• 20 pieces garlic cloves, peeled
• 0.25 cup extra virgin olive oil
• 2 tablespoons unsalted butter
• 0.5 cup dry white wine (Pinot Grigio)
• 6 cups high-quality beef or vegetable stock
• 4 pieces fresh thyme sprigs
• 1 tablespoon balsamic vinegar
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.25 cup grated Parmesan cheese for serving(optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Toss the whole garlic cloves in a small amount of olive oil, wrap in foil, and roast for 25 minutes until soft and golden.

2. 2

   In a large heavy-bottomed pot, heat the remaining olive oil and butter over medium-low heat.

3. 3

   Add the sliced onions and shallots to the pot, stirring frequently for 30-40 minutes until they reach a deep caramel brown color.

4. 4

   Deglaze the pot by pouring in the white wine, scraping the bottom with a wooden spoon to release all the flavorful browned bits.

5. 5

   Add the roasted garlic cloves, stock, thyme sprigs, salt, and pepper to the pot.

6. 6

   Bring the broth to a gentle boil, then reduce heat and simmer uncovered for 20 minutes to allow the flavors to meld.

7. 7

   Stir in the balsamic vinegar and remove the thyme sprigs before serving.

8. 8

   Ladle the hot broth into bowls, ensuring each serving gets several roasted garlic cloves, and top with grated Parmesan if desired.