Savory Roasted Garlic French Onion Soup

🕒 Prep: 20 min
🔥 Cook: 50 min
🍽 Serves: 6
★★★★★
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Craving something comforting and packed with flavor? This Savory Roasted Garlic French Onion Soup is just what you need. Infused with the deep, rich essence of caramelized onions and roasted garlic, this soup is perfect for cozy nights or impressing dinner guests.

Ingredients for Savory Roasted Garlic French Onion Soup

Yellow onions are the star, offering sweetness and depth when caramelized. Unsalted butter and olive oil blend for rich, smooth cooking. Roasted garlic adds complexity and an irresistible aroma. A sprinkle of all-purpose flour thickens the soup just right. Beef broth provides a hearty base, while dry white wine enhances the flavor profile. The bouquet garni of thyme, parsley, and bay leaf adds a subtle herbal note. French baguette slices are perfect for soaking up the flavors, and Gruyère cheese offers a creamy, nutty finish.

Tips & Tricks

  • Caramelize the onions patiently; rushing this step will impact the soup's depth of flavor.
  • For a more intense flavor, use homemade beef broth if possible.
  • Adjust the wine to your taste. A splash more for a layer of complexity, or less if you prefer it subtle.
  • If you prefer a vegetarian version, swap out the beef broth for a robust vegetable broth.

Serving Suggestions

This soup pairs wonderfully with a crisp green salad dressed in a light vinaigrette. For an extra touch, serve with a glass of the same dry white wine used in the soup, enhancing the dining experience.

Frequently Asked Questions

Can I make this soup ahead of time?
Yes, the flavors deepen over time. Make it up to 2 days in advance, then reheat and add the cheese and bread just before serving.
What type of wine is best?
A dry white wine, like Sauvignon Blanc, works well, but feel free to use what you have on hand.
Can I freeze leftovers?
Absolutely, freeze the soup without the bread and cheese. Thaw and reheat before adding the final toppings.

Savory Roasted Garlic French Onion Soup Recipe Walkthrough

Start by preheating your oven to 400°F. While that's warming up, slice the top off a bulb of garlic, drizzle it with a bit of olive oil, wrap it in foil, and pop it in the oven. This will roast for about 30 minutes until it's soft and fragrant.

Next, grab a large pot, melt the butter with olive oil over medium heat. Toss in the sliced onions and let them cook down. Stir frequently and let them caramelize, which should take around 45 minutes. You'll want them deep brown and sweet.

Once the garlic is roasted and the onions are caramelized, squeeze the soft garlic into the pot. Stir in the flour and let it cook for a minute, helping to thicken the soup.

Pour in the wine, using your spoon to scrape up any tasty browned bits stuck to the bottom of the pot. Add in the beef broth and the bouquet garni. Let everything simmer together for about 30 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

For the final touch, preheat your broiler. Ladle the soup into ovenproof bowls, top each with a slice of baguette, and generously sprinkle with Gruyère cheese. Broil until the cheese is bubbly and golden. Serve hot and enjoy!

Why You'll Love This Recipe

  • Rich, deep flavors from caramelized onions and roasted garlic.
  • Easy to follow with satisfying results.
  • Perfect for a cozy night in or a fancy starter for dinner parties.
  • Uses simple ingredients you likely already have on hand.

Ingredients

3 lbs yellow onions (thinly sliced)
2 tbsp unsalted butter
2 tbsp olive oil
4 cloves garlic (roasted)
1 tbsp all-purpose flour
8 cups beef broth
1 cup dry white wine
1 bouquet garni (thyme, parsley, bay leaf)
1 loaf French baguette (sliced)
12 oz Gruyère cheese (grated)
Salt and pepper to taste

Step-by-step Instructions

1. Preheat the oven to 400°F.
2. Slice the top off a garlic bulb, drizzle with olive oil, and wrap in foil. Roast for 30 minutes until soft.
3. In a large pot, melt butter with olive oil over medium heat. Add onions and cook, stirring often, until caramelized, about 45 minutes.
4. Squeeze roasted garlic into the pot, stir in flour, and cook for 1 minute.
5. Add wine, scraping up browned bits, then add broth and bouquet garni. Simmer for 30 minutes, seasoning with salt and pepper.
6. Preheat broiler. Ladle soup into ovenproof bowls, top with baguette slices and Gruyère. Broil until cheese is bubbly and golden.

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