Be sure to cook the garlic in this recipe at low heat so that it caramelizes rather than burns. The caramelizing process lets the garlic release its sugars and creates a lovely nutty flavour.

Yield: Serves 8.



  • 2 tbsp salted butter
  • 2 tbsp extra-virgin olive oil
  • 1 cup peeled garlic cloves
  • 8 cups thinly sliced onions
  • 1 1/2 cups cubed potato
  • 1/4 cup brandy
  • 1 tsp rosemary, crumbled
  • 6 cups chicken broth
  • 1/2 cup whipping cream
  • 1/2 cup sour cream
  • Salt and freshly ground pepper to taste*


  1. In a Dutch oven, melt butter with oil over low heat. Add garlic and cook, stirring occasionally until golden brown, about 10 minutes.
  2. Add onions and cook, stirring frequently, until onions are softened and lightly golden. Stir in potato, brandy and rosemary; cook 2 minutes.
  3. Add broth and bring to a boil. Reduce heat and simmer, uncovered, just until onions are very soft, about 20 minutes.
  4. Purée mixture in batches in a blender. Soup may be prepared to this point and refrigerated for up to 24 hours.
  5. Return to a simmer before proceeding. Stir in whipping cream and sour cream and heat gently. Do not boil. Season to taste with salt and pepper. Serve immediately.
Nutritional analysis per serving:

277 calories, 13.9 g fat, 6.2 g protein, 29.9 g carbohydrate, 4.2 g fibre, 440 mg sodium

*Ingredient not included in nutritional analysis.