French Garlic Soup Ultimate
Indulge in the ultimate comfort with this French Garlic Soup. Featuring a deeply savory and sweet garlic flavor in a rich broth, topped with toasted bread and melted cheese, it's an easy-to-make, flavorful hug in a bowl.
Equipment
- Large pot or Dutch oven
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Toaster or broiler
- Bowls
- Ladle
- Kitchen torch (optional)
Ingredients
- 10-12 cloves garlic, peeled and thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, thinly sliced
- 6 cups chicken or vegetable broth low sodium preferred
- ½ cup dry white wine optional
- 1 bay leaf
- 2 sprigs fresh thyme
- 4 thick slices day-old crusty bread
- 1 cup shredded Gruyere or Swiss cheese
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish optional
Instructions
- Thinly slice the garlic cloves and the onion.
- In a large pot or Dutch oven, heat the olive oil and butter over medium-low heat.
- Add the sliced garlic and onion and cook, stirring occasionally, until softened and lightly golden, about 10-15 minutes. Be patient and don't let the garlic brown too much.
- If using, pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for a minute or two to reduce slightly.
- Pour in the chicken or vegetable broth. Add the bay leaf and thyme sprigs. Bring to a simmer.
- Reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together.
- Remove the bay leaf and thyme sprigs. Season with salt and black pepper to taste.
- While the soup is simmering, toast the bread slices until golden brown. You can do this in a toaster, under the broiler, or in a skillet with a little butter.
- Ladle the soup into bowls.
- Top each bowl with a slice of toasted bread and a generous amount of shredded Gruyere or Swiss cheese.
- Place the bowls under the broiler for a minute or two, until the cheese is melted and bubbly. Watch carefully so it doesn't burn! Alternatively, you can use a kitchen torch to melt the cheese.
- Garnish with fresh chopped parsley, if desired.
- Serve immediately and enjoy!
Notes
If garlic starts to brown too quickly, reduce the heat. If soup is too bland, add more salt and pepper or a squeeze of lemon juice. Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Variations: Add leeks, carrots, or celery. Add a pinch of red pepper flakes for heat. Stir in a splash of heavy cream for a creamier soup. Use different cheeses like Parmesan or Fontina.