Description
Country French Garlic Soup: Silky, flavorful broth infused with roasted garlic, herbs, and creamy potatoes. A cozy and comforting crowd-pleaser.
Ingredients
Scale
- 40–45 garlic cloves (about 3–4 whole heads), peeled (approximately 1½ cups)
- 4 tablespoons (60g) unsalted butter
- 2 tablespoons olive oil
- 2 large onions, thinly sliced (about 3 cups)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- ½ teaspoon dried sage
- 6 cups (1.4 liters) chicken stock (preferably homemade)
- 1 cup (240ml) dry white wine (such as Sauvignon Blanc or unoaked Chardonnay)
- 1 bay leaf
- ¼ teaspoon freshly ground black pepper
- Salt to taste
- 1 baguette, sliced into 1-inch rounds
- 2 cups (200g) Gruyère cheese, grated
Instructions
- Step 1: Begin by preparing the garlic. Take each head and firmly press down with the palm of your hand to separate the cloves. Using the flat side of your knife, gently crush each clove to loosen the skin, then peel. For a time-saving method, place separated cloves in a metal bowl, cover with another bowl, and shake vigorously for 30 seconds—the skins will separate much more easily.
- Step 2: In a large, heavy-bottomed Dutch oven or soup pot, melt butter with olive oil over medium-low heat. Add the peeled garlic cloves and sliced onions, stirring to coat evenly with the fat. Sprinkle with a pinch of salt to help draw out moisture. Cook for 25-30 minutes, stirring occasionally, until the garlic and onions become soft, translucent, and develop a golden color. Be patient—this slow cooking is what transforms the garlic’s flavor from sharp to sweet.
- Step 3: Add the thyme and sage to the garlic mixture, stirring to release their aromatic oils. Cook for 1 minute until fragrant. Pour in the white wine and use a wooden spoon to gently scrape any flavorful brown bits from the bottom of the pot. Allow the wine to simmer for 2-3 minutes until slightly reduced.
- Step 4: Pour in the chicken stock and add the bay leaf and black pepper. Bring the soup to a gentle simmer, then reduce heat to low. Cover partially with a lid and let the Country French Garlic Soup simmer for 30-40 minutes, allowing the flavors to meld completely. The garlic should be extremely tender and almost melt when pressed against the side of the pot.
- Step 5: Remove the bay leaf and, if desired, use an immersion blender to partially blend the soup for a more unified texture while still maintaining some rustic character. Taste and adjust seasoning with salt and additional pepper as needed.
- Step 6: While the soup finishes, prepare the cheese toasts. Preheat your broiler. Arrange the baguette slices on a baking sheet and toast under the broiler for 1-2 minutes until lightly golden on one side. Flip the slices, generously sprinkle with grated Gruyère, and return to the broiler until the cheese melts and develops golden-brown spots, about 1-2 minutes more.
- Step 7: Ladle the hot Country French Garlic Soup into warmed bowls. Float 1-2 cheese toasts on top of each serving or serve alongside. Garnish with a few fresh thyme leaves if desired, and serve immediately while the cheese is still wonderfully molten and the contrast between crispy toast and silky soup is at its peak.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 320
- Sugar: 5g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 48mg