Air Fryer Charred Garlic Broth

Name: Air Fryer Charred Garlic Broth
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 bulb (large, about 2 oz) (60 g) whole garlic bulb, white or yellow, halved lengthwise, top ¼ inch cut off to expose cloves; 1 medium (about 5 oz) (140 g) yellow onion, medium, halved lengthwise, skin left on; 6 cups (1400 ml) water; 4 sprigs (5 g) fresh thyme sprigs, whole sprigs, not stripped; 2 bay leaves; 1½ tablespoon (20 ml) extra virgin olive oil; ½ teaspoon (3 g) fine sea salt, to taste; ¼ teaspoon (½ g) black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

A deeply flavorful golden broth made by charring garlic and onion in an air fryer to caramelize their natural sugars, then simmering with Mediterranean herbs. The charred vegetables bring rich, savory depth that elevates this simple broth to a sipping-worthy light course or versatile cooking base. Perfect as a Mediterranean broth, soup foundation, or grain-cooking liquid.

Prep: 5 min
Cook: 50 min
Total: 55 min
Makes: 1 quart (4 cups)

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Steps

Before you start

Preheat your air fryer to 425°F (220°C)
Have a fine mesh strainer ready near the stovetop
Use fresh thyme and bay leaves for best flavor (or substitute dried with half the amount)

1
Prepare vegetables for charring
- Halve the garlic bulb lengthwise, then cut off the top ¼ inch to expose the cloves, leaving the skin on.
- Halve the onion lengthwise, again leaving the skin on.
- Place both halves cut-side down in a small bowl and toss gently with the olive oil to coat all surfaces evenly.
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Ready when: Both halves are evenly coated with olive oil
Tip: Don't peel the garlic and onion—the skins protect the insides from drying out during the high-heat charring and will be discarded later.
2
Char vegetables in air fryerOven 425°F / 220°C
- Arrange the garlic and onion cut-side down in an even layer in your air fryer basket without crowding.
- Air fry at 425°F (220°C) for 15 minutes, shaking the basket gently once halfway through cooking.
- The vegetables should develop deep caramel color and charred edges on the flat sides.
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Ready when: Garlic cloves are golden brown and tender; onion is deep caramel with some blackened edges
Tip: The deeper the char without burning, the richer and more complex the broth will be. Don't rush this step—dark caramelization equals depth of flavor.
3
Transfer to pot and add liquid
- Carefully transfer the hot charred vegetables to a 5-quart pot.
- Pour in all 6 cups of water, add the thyme sprigs and bay leaves, and bring to a boil over high heat, about 2–3 minutes.
- Optional: deglaze the air fryer basket with a splash of water and add that liquid to the pot for extra caramelized flavor.
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Ready when: Water is boiling vigorously with visible steam and motion
Tip: The deglazing liquid captures all the flavorful browned bits from the air fryer basket—every drop counts for depth.
4
Simmer broth gently
- Reduce the heat to medium-low and simmer the broth without a lid for 35–40 minutes.
- The vegetables will soften completely and the broth will transform into a beautiful golden amber color.
- Skim any gray foam that rises to the surface with a spoon and discard.
- The broth is done when the garlic cloves are very soft and nearly falling apart.
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Ready when: Broth is golden amber in color; garlic cloves are very soft and falling apart easily
Tip: Keep the heat gentle—a rolling boil will make the broth cloudy and less refined. A slow, steady simmer produces the clearest, most elegant result.
5
Strain and season broth
- Place a fine mesh strainer over a clean 5-quart pot or large bowl.
- Carefully pour the broth through the strainer, letting the liquid drain completely—this takes 2–3 minutes.
- Press gently on the softened vegetables with the back of a wooden spoon to extract any remaining flavorful liquid.
- Discard the solids (or save the sweet, mellow garlic cloves to spread on bread).
- Stir in sea salt and freshly ground black pepper to taste, beginning with ½ teaspoon salt and ¼ teaspoon pepper, then adjust as needed for seasoning.
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Ready when: Broth is clear, golden, and all solids are removed; seasoning is balanced
Tip: For an even clearer, silkier broth, line your strainer with damp cheesecloth before pouring and let it drip undisturbed rather than pressing on the vegetables.

Good to know

Tips

Don't skip the charring step—the Maillard reaction from high heat creates deep, savory umami notes that raw vegetables cannot replicate.
Save the charred garlic cloves after straining. They become sweet and mellow when cooked this way and are delicious spread on crusty bread, blended into aioli, or stirred into soups.
Freeze broth in ice cube trays for convenient single-serving portions; pop out and store in freezer bags for up to 3 months. Each cube equals about ¼ cup.
For a crystal-clear, silky broth, line your strainer with damp cheesecloth and let it drip undisturbed for 5–10 minutes rather than pressing on the solids.

Make ahead

Prepare through Step 4 up to 3 days ahead and store covered in the refrigerator. Strain just before use for best flavor and color.

Storage & reheating

Room temperature: 2 hours, covered. Refrigerator: 4–5 days in an airtight container. Freezer: 3 months in freezer bags, ice cube trays, or containers. To reheat: Thaw overnight in the refrigerator, then warm gently on the stovetop over medium heat or in the microwave.

Substitutions

fresh thyme sprigs → ¼ teaspoon dried thyme or 2 teaspoons fresh rosemary. Reduce dried herb amounts by half. Dried herbs are more concentrated. Rosemary adds a piney note—use less and adjust to taste.
whole garlic bulb, white or yellow → 12–15 large peeled garlic cloves. Less dramatic charring without the skin, but faster prep. Char for only 12 minutes instead of 15.
water → 4 cups water + ½ cup dry white wine, vermouth, or dry sherry. Adds subtle acidity and aromatic complexity. Add the wine after charring the vegetables for best flavor.
yellow onion, medium → 1 large leek (white and light green parts only), halved lengthwise and cleaned. Leeks add a more delicate, sweet onion flavor. Char the same way; broth will be lighter and more refined.