Garlic Onion Soup
Warm up your soul with the rich and comforting flavors of Garlic Onion Soup, a sophisticated twist on the classic French onion soup. This indulgent recipe combines deeply caramelized yellow onions, roasted garlic for a mellow sweetness, and a splash of dry white wine to elevate the flavor profile. Simmered with fresh thyme, bay leaf, and savory vegetable broth, this velvety soup is layered with rustic slices of toasted baguette and finished with a bubbling blanket of golden, melted Gruyère cheese. Perfect for cozy dinners or as a starter to impress guests, this hearty soup is a celebration of simplicity and bold flavors. Ready in just over an hour, it's an elegant yet approachable dish that will keep you coming back for more!
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Recipe Information
Ingredients
- 4 large yellow onions
- 2 garlic bulbs
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 6 cups vegetable broth
- 0.5 cups dry white wine
- 1 bay leaf
- 4 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 small baguette
- 1.5 cups grated Gruyère cheese
Instructions
Preheat your oven to 400°F (200°C). Slice the tops off the garlic bulbs to expose the cloves. Drizzle 1 tablespoon of olive oil over the bulbs, wrap them in aluminum foil, and roast for 30-40 minutes or until the cloves are soft and golden. Let cool, then squeeze the roasted garlic cloves out of their skins.
While the garlic roasts, peel and thinly slice the onions.
In a large pot, heat the remaining 2 tablespoons of olive oil and the butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and caramelized, about 25-30 minutes. Be careful not to let them burn.
Once the onions are caramelized, add the roasted garlic cloves to the pot and stir to combine.
Deglaze the pot by pouring in the white wine. Scrape any browned bits from the bottom of the pot with a wooden spoon and let the wine simmer for 2-3 minutes until it reduces slightly.
Add the vegetable broth, bay leaf, thyme sprigs, salt, and pepper. Stir to combine and bring the soup to a gentle boil. Reduce the heat to low, cover, and let simmer for 20 minutes to allow the flavors to meld.
While the soup simmers, slice the baguette into 1-inch thick slices and toast them in the oven at 375°F (190°C) for 5-7 minutes or until lightly golden.
Remove the bay leaf and thyme sprigs from the soup. Taste and adjust seasoning if needed.
Ladle the soup into oven-safe bowls. Place a slice of toasted baguette on top of each bowl, then sprinkle generously with grated Gruyère cheese.
Place the bowls on a baking sheet and broil in the oven for 2-4 minutes or until the cheese is melted and bubbly. Keep a close eye to prevent burning.
Carefully remove the bowls from the oven, let cool for a minute, and serve hot.
Nutrition Facts
Calories |
2628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.8 g | 175% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 7928 mg | 345% | |
| Total Carbohydrate | 235.3 g | 86% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 55.8 g | ||
| Protein | 98.0 g | 196% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1954 mg | 150% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3861 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
