5 Ingredients or Fewer

5 Ingredient Onion and GarlicĀ Soup

February 16, 2010
4 Stars
Author Notes

I make this soup a lot because I always have everything I need on hand. Best of all, it only has 5 ingredients (if you don't count salt and pepper). It's good pureed or with the slices of onion floating around, and it freezes well. —Erin Jeanne McDowell

  • Prep time 15 minutes
  • Cook time 35 minutes
  • Makes 1 1/2 quarts
  • 3 tablespoons olive oil (45 g)
  • 6 onions, thinly sliced (1,320 g)
  • 5 cloves garlic, minced (25 g)
  • salt and pepper, to taste
  • 2 tablespoons apple cider vinegar (28 g)
  • 3 (14 oz) cans beef broth (or 6 cups homemade) (1,361 g)
In This Recipe
  1. Heat the olive oil in a large soup pot over medium heat. Add the onions, and toss to coat evenly in oil.
  2. Reduce heat to low and saute, stirring occasionally, until the onions are golden brown and caramelized, about 10-12 minutes
  3. Stir in the garlic, and season well with salt and pepper.
  4. Deglaze the pan with the vinegar, and stir until it reduces completely. Add the broth, and bring the soup to a simmer. Simmer until the soup has good flavor, about 20-25 minutes.

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I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, came out on November 10th, 2020, and my pie merch collaboration with Food52 is out now too: https://food52.com/shop/merchants/manifest-food52/food52-x-erin-mcdowell

1 Review

Jesse C. December 20, 2019
I had to scale down the recipe since I didn't have a big enough pot. I think the soup itself is pretty good and has potential to be an even better beef stew.