Artichoke Onion Soup: The Best Artichoke Onion Soup Recipe from Cook'n

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	Artichoke Onion Soup

Serves: 8

Prep Time: Ready in 50 minutes
Carbohydrate Count: 11g per serving

   8 ounces medium white onions, sliced (8 onions)
   1/4 cup extra virgin olive oil
   3 teaspoons fresh garlic, puréed
   2 teaspoons dried thyme leaves
   1 teaspoon cracked black pepper
   1/8 teaspoon kosher salt
   1 1/2 cups white wine
   2 tablespoons almond flour
   6 cups chicken broth
   8 artichoke hearts, very thinly sliced
   1 bunch green onions, chopped

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1. Heat the oven to 350° F.

2. Mix the sliced onions, olive oil, garlic, thyme, pepper and salt together in a roasting pan. Roast the mixture for 30 minutes, or until onions are soft and beginning to brown. Remove from the oven and place in a large stockpot. Sauté, stirring frequently, for 15 minutes, until onions are nicely browned and caramelized.

3. Add wine and sprinkle flour over top; mix well. Add the chicken or vegetable stock and bring to a simmer, whisking in a clockwise direction until the soup has thickened to the desired consistency. Simmer for 10 minutes. Remove from the heat and add sliced artichokes and green onions. Serve hot.

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