Ingredients:

  • 12 large cloves fresh garlic, thinly slivered
  • 1 large yellow onion, finely diced
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 6 cups vegetable stock
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 fresh bay leaf
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh flat-leaf parsley, chopped

Instructions:

  1. The Cold-Start Infusion: Place the olive oil, slivered garlic, and diced onions into a heavy-bottomed Dutch oven or large saucepan before turning on the heat.
  2. Set heat to medium-low. Allow the garlic and onions to soften and release sugars gradually, sweating them for 5 minutes until translucent, fragrant and shimmering.
  3. Add the rosemary sprigs, thyme sprigs, and bay leaf to the oil to bloom the fat-soluble aromatics.
  4. Pour in the vegetable stock and increase heat to medium. Bring to a gentle simmer for 15 minutes.
  5. Remove the woody herb stems and bay leaf. Stir in the sea salt, black pepper, and fresh lemon juice.
  6. Garnish with fresh chopped parsley and optional red pepper flakes before serving hot.