2 tbsp olive oil 3 large onions, halved and thinly sliced 1/2 cup chopped garlic (about 1 large bulb) 1 tsp salt freshly ground pepper 1 tsp dried thyme 2 tsp dried Marjoram 4 cups vegetable or chicken broth 3/4 cup walnuts (plus more for optional topping) 1/4 cup brandy croutons (optional)
1. In a large skillet, heat the oil and cook the onions on low heat for about 30 minutes, until they start to soften. Stir in the garlic and continue to cook on low, stirring occasionally, for about 20 minutes – the onions should become golden brown.
2. Stir in the salt, pepper, thyme, marjoram and broth and let the soup simmer for 15 minutes.
3. With an immersion blender or in a standing blender (in batches) puree half of the soup with the walnuts. Return puree to the pan, stir in together with the brandy, adjust the seasoning -- adding more salt or pepper if desired.
4. Serve topped with croutons or sprinkled with some chopped walnuts.
**Note: Calorie count does not include croutons.
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