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French Garlic Soup: A Delicious & Easy Recipe

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Comforting French Garlic Soup (Soupe à l’ail) with caramelized garlic and onions, simmered in white wine and broth, topped with garlic butter croutons and Gruyere cheese.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 8 cloves garlic, thinly sliced (reserve 2 cloves for garlic butter)
  • 1 large yellow onion, thinly sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • 6 cups chicken broth (or vegetable broth for vegetarian option)
  • 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 baguette, sliced into 1-inch thick rounds
  • 4 tablespoons butter, softened
  • 1/2 cup grated Gruyere cheese (or Swiss cheese)
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-low heat. Add thinly sliced garlic and onions. Cook slowly, stirring frequently, for 15-20 minutes, or until very soft, translucent, and slightly golden. Stir in thyme and red pepper flakes (if using) during the last minute.
  2. Pour in white wine and increase heat to medium. Scrape up any browned bits from the bottom of the pot. Simmer for 5 minutes, or until wine has reduced slightly.
  3. Add broth and bay leaf. Bring to a simmer. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour.
  4. Remove bay leaf. Season with salt and pepper to taste.
  5. Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet.
  6. In a small bowl, combine softened butter with 2 cloves of minced garlic. Spread garlic butter evenly over the baguette slices.
  7. Bake croutons for 8-10 minutes, or until golden brown and crispy.
  8. Ladle hot soup into oven-safe bowls or ramekins.
  9. Top with 2-3 garlic croutons per bowl.
  10. Sprinkle generously with grated Gruyere (or Swiss) cheese.
  11. Broil for 1-2 minutes, or until cheese is melted and lightly browned (optional, if using oven-safe bowls).
  12. Garnish with chopped fresh parsley and serve immediately.

Notes

  • Slowly caramelizing the garlic and onions is key to the soup’s flavor. Don’t rush this step.
  • Simmering the soup for a longer time allows the flavors to meld together.
  • Adjust seasoning to your preference.
  • For a vegetarian option, use vegetable broth.
  • For a richer soup, stir in 1/2 cup of heavy cream or crème fraîche at the end of cooking.
  • Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently.

Find it online: https://anasrecipes.com/french-garlic-soup/