French Onion Soup is a time-honored favorite, known for its deeply caramelized onions and cheesy, golden crust. But what if you took it a step further? French Onion and Garlic Soup is a luxurious twist on the classic, blending the sweet, savory flavors of caramelized onions with the bold, earthy warmth of roasted garlic.
This soup is perfect for cozy dinners, elegant appetizers, or whenever you’re craving something rich and satisfying. Topped with crusty bread and gooey melted cheese, it’s a dish that feels indulgent yet surprisingly easy to make at home.
Why You’ll Love This Recipe
- Bold Flavors: The combination of caramelized onions and roasted garlic creates a soup with depth and complexity.
- Classic Comfort: It’s everything you love about French onion soup, with an extra layer of flavor.
- Impressive Yet Simple: While it feels gourmet, this recipe is straightforward and doesn’t require special equipment.
Ingredients
Here’s everything you need to create this stunning soup:
- 2 tbsp olive oil
- 3 tbsp butter
- 5 large yellow onions, thinly sliced
- 1 head of garlic
- 1 tsp sugar (optional, for faster caramelization)
- 1 tbsp all-purpose flour
- 1/2 cup dry white wine (optional, for deglazing)
- 6 cups beef or vegetable broth
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 bay leaf
- Salt and pepper, to taste
- 1 baguette, sliced into rounds
- 1 1/2 cups Gruyère or Swiss cheese, grated
Kitchen Equipment
Before starting, ensure you have the following:
- A large, heavy-bottomed pot or Dutch oven
- Aluminum foil (for roasting garlic)
- Cutting board and sharp knife
- Baking sheet
- Oven-safe soup bowls (for broiling)
Step-by-Step Directions
1. Roast the Garlic
- Preheat your oven to 400°F (200°C).
- Slice off the top of the garlic head to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 30–40 minutes until soft and golden.
- Once cooled, squeeze the roasted garlic cloves into a small bowl and mash into a paste.
2. Caramelize the Onions
- In a large pot, heat butter and olive oil over medium-low heat. Add the sliced onions and a pinch of salt.
- Cook slowly, stirring occasionally, for 30–40 minutes until the onions are golden brown and caramelized. Add the sugar halfway through if you’d like to speed up the process.
3. Deglaze the Pot
- Sprinkle the flour over the caramelized onions, stirring constantly for 1–2 minutes to eliminate the raw taste.
- Deglaze the pot with white wine, scraping up any browned bits at the bottom for added flavor.
4. Build the Broth
- Add the beef or vegetable broth, roasted garlic paste, thyme, and bay leaf to the pot. Stir well to combine.
- Bring to a gentle boil, then reduce the heat to low and simmer for 20–25 minutes.
5. Toast the Bread
- While the soup simmers, preheat your broiler. Arrange the baguette slices on a baking sheet and toast until golden brown on both sides.
6. Assemble and Broil
- Remove the bay leaf and thyme sprigs from the soup. Ladle the soup into oven-safe bowls and top with a toasted baguette slice.
- Sprinkle generously with grated Gruyère cheese and place the bowls under the broiler. Broil for 2–3 minutes, or until the cheese is melted and bubbling.
7. Serve Hot
- Carefully remove the bowls from the oven and serve immediately. Garnish with a sprig of thyme or a crack of black pepper if desired.
Tips for Success
- Caramelization Patience: Don’t rush the onions. Slow cooking is essential for deep, rich flavor.
- Wine Swap: If you don’t have white wine, a splash of apple cider vinegar or sherry vinegar works well.
- Cheese Choice: While Gruyère is traditional, you can use Swiss, Emmental, or even mozzarella in a pinch.
- Broth Options: For a vegetarian version, opt for vegetable broth and ensure your cheese is vegetarian-friendly.
Storing & Reheating
- Refrigeration: Store leftover soup in an airtight container in the fridge for up to 4 days.
- Freezing: The soup (without bread and cheese) can be frozen for up to 3 months. Defrost overnight in the fridge.
- Reheating: Warm gently on the stovetop, then assemble with fresh bread and cheese before broiling.
Pairing Suggestions
- Salad: A crisp, lightly dressed green salad balances the soup’s richness.
- Wine: Pair with a dry white wine like Sauvignon Blanc or a light red like Pinot Noir.
- Dessert: Follow up with a simple fruit tart or chocolate mousse for a complete French-inspired meal.
FAQ
Can I use sweet onions instead of yellow?
Yes, sweet onions like Vidalia work well and add an even deeper caramelized flavor.
Is this soup gluten-free?
To make it gluten-free, use a gluten-free flour or cornstarch for thickening, and substitute the baguette with gluten-free bread.
What’s the best substitute for Gruyère cheese?
Swiss, Emmental, or Fontina are excellent substitutes if Gruyère isn’t available.
Can I skip roasting the garlic?
You can use fresh minced garlic instead, but roasting adds a mellow, sweeter flavor that’s worth the extra step.
A Bowl of Elegance Awaits
This French Onion and Garlic Soup is a delightful twist on a classic dish, combining the familiar comfort of caramelized onions with the rich, earthy goodness of roasted garlic. Whether it’s a cold winter evening or an elegant dinner party, this soup is bound to impress.
If you try this recipe, let us know how it turned out in the comments below. Don’t forget to share it with friends and subscribe to our blog for more gourmet recipes delivered straight to your inbox. Bon appétit! 🧅🧄🍲