Provencal Garlic French Onion Soup is the kind of dish that wraps you in a cozy, savory hug. It's a comforting classic with a twist, made special by the fragrant addition of herbes de Provence and roasted garlic. Perfect for chilly evenings, this soup will warm your heart and your belly.
Butter is the base that starts the onion caramelization process, providing richness and flavor. Yellow onions bring sweetness that deepens as they caramelize. Roasted garlic adds a mellow, nutty flavor, a step up from raw garlic. All-purpose flour thickens the soup just a tad, giving it a slightly velvety texture. Beef broth provides a hearty backbone to the soup, making it robust. Dry white wine not only deglazes the pan but adds a slight tang and complexity. Herbes de Provence, a blend typical of Southern France, infuses the soup with a floral and herbal aroma. Bay leaf gives a subtle depth, while salt and pepper season the soup to perfection. French baguette slices are used to create the classic crust on top, and Gruyère cheese is the crowning glory with its melty, nutty goodness.
This soup pairs beautifully with a crisp green salad dressed in a simple vinaigrette. A glass of the same dry white wine you used in the soup makes for a delightful beverage choice. For a heartier meal, serve with a side of roasted vegetables.
Start by melting the butter in a large pot over medium heat. Once it begins to bubble, add in your thinly sliced onions. Stir occasionally — patience is key here as you want them to caramelize slowly, which should take about 25 minutes. They'll turn a beautiful golden brown, releasing their natural sweetness.
Next, stir in the roasted garlic, flour, and herbes de Provence. Cook these for about 2 minutes to let them become fragrant and to cook off any raw flour taste. This step brings a lovely aroma that fills the kitchen.
Pour in the white wine, scraping up any browned bits from the bottom of the pot. These bits are packed with flavor. Let the wine cook down for about 5 minutes; it adds a fantastic depth to the soup.
Now, add the beef broth, bay leaf, and season with salt and pepper. Bring it to a boil and then reduce the heat to let it simmer for 30 minutes. This allows all the flavors to meld together beautifully.
While the soup is simmering, preheat your oven to 400°F (200°C). When the soup is ready, ladle it into oven-safe bowls. Top each bowl with a slice of baguette and a generous sprinkle of Gruyère cheese. Place the bowls on a baking sheet for stability.
Transfer the sheet to the oven and bake until the cheese is melted and bubbly, which should take about 10 minutes. Keep an eye on them — you want bubbly, melted cheese, not burnt!
Carefully remove the baking sheet from the oven, let the soup cool slightly, and then serve warm. Enjoy the wonderful layers of flavors with each spoonful.
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