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Onion soup with lentils and black garlic

Simple and delicious, comforting as can be, this onion soup is sure to charm you.

Yield: 4 servings


  • 1 C. tbsp (15 ml) olive oil
  • 4 large onions, sliced
  • 2 sprigs of thyme, leaves
  • 4 cloves of black garlic
  • 7 cups (1.75 L) chicken broth
  • 1 cup (250 ml) dry lentils, well rinsed
  • 2 cups (500 ml) chopped spinach
  • 8 slices of baguette bread
  • 1 cup (250 ml) grated Gruyere cheese


In a large saucepan over medium heat, soften the onions in the oil for 15 minutes, stirring a few times. Continue cooking for about 20 minutes, stirring regularly and scraping the bottom of the pan. The onions should turn a caramel color.

Add the thyme leaves and 3 cloves of black garlic, making sure to press them well to break them up. Add the chicken stock and lentils, then bring to a boil. Reduce heat and simmer for 25 minutes.

Add the spinach, mix well and remove from the heat. Divide the soup among 4 ovenproof bowls.

Lightly toast the baguette slices and spread them with the remaining black garlic clove. Place 2 slices on each bowl and top with cheese. Broil for about 5 minutes or until cheese is golden and melted.

Recipe credit: Me First

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