Onion and Garlic Broth

Name: Onion and Garlic Broth
Yield: makes about 6 cups
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped, or 2 medium leeks, white parts only, chopped and well rinsed; 4 to 6 cloves garlic, minced; 1/4 cup dry red wine; 6 cups water

December 9, 2011

This broth may be used as an extra-flavorful soup stock or as an alternative, with a little extra kick, to Basic Vegetable Stock. It’s also a soothing remedy for the common cold!

Recipe information

Yield
makes about 6 cups

Ingredients

1 tablespoon olive oil

1 large onion, chopped, or 2 medium leeks, white parts only, chopped and well rinsed

4 to 6 cloves garlic, minced

1/4 cup dry red wine

6 cups water

Preparation

Step 1
Heat the oil in a 2-quart saucepan or small soup pot. Add the onion or leeks and sauté over medium heat until golden.
Step 2
Add the garlic and continue to sauté until the onion or leeks brown lightly. Add the wine and water. Bring to a simmer, then cover and simmer gently over low heat for 30 to 40 minutes. You may leave the onions and garlic in if you wish, or strain the stock through a fine strainer. Discard the solids or puree them and add to soup for a thicker consistency.
Nutrition Information
Step 3
Per cup:
Step 4
Calories: 42
Step 5
Total fat: 2g
Step 6
Protein: 1g
Step 7
Fiber: 1g
Step 8
Carbohydrate: 4g
Step 9
Cholesterol: 0mg
Step 10
Sodium: 9mg

Vegan Soups and Hearty Stews for All Seasons

TagsStock Red Wine Wine Alcohol Beverages Onion Root Vegetable Vegetable Leek Garlic Dairy Free Vegan Vegetarian Nut Free Gluten Free Easy Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Nutrition Information

Step 3

Step 4

Step 5

Step 6

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Step 10

Recipe notes