“The raw and fresh garlic have different, but somewhat overlapping, effects. I generally recommend raw garlic for treating bacterial infections. Cooked garlic has a more deep-seated digestive and immune-enhancing effect. The cooked garlic is also preventative of arteriosclerosis and is used as a preventative and curative of heart disease and many types of cancer”
-Richo Cech, ethnobotanist, writing in Making Plant Medicine.
Two kinds of onions and two kinds of garlic in a deep, rich bone stock with fresh thyme, sherry and a raw butter-fried Parmesan croûton..
Red and spring onions, garlic and fermented black garlic, fresh thyme, tomato paste, sherry, beef bone broth, chicken bone broth, sea salt, pepper and allspice.
Melt butter in a Dutch oven over medium-low heat and cook chopped garlic and slivered onions, stirring occasionally, until the onions are caramelized and the garlic has melted, about 1 hour.
Deglaze the pan with sherry, scraping up all the brown bits with the side of a wooden spoon.
Add tomato paste, beef and chicken stock and simmer 20 minutes.
Add thyme and S&P to taste and ladle into bowls set on a baking pan.
Top with a large croûton fried in butter and chopped parsley.
Bake at 500 degrees (or broil briefly) until the cheese is bubbly.
Posted as part of Real Food Wednesday