Best 2 French Garlic Soup Recipes

Indulge in the exquisite French Garlic Soup, a culinary masterpiece that embodies the essence of French cuisine. This classic soup is a symphony of flavors, featuring a rich, savory broth brimming with the essence of roasted garlic and the subtle sweetness of caramelized onions. Each spoonful promises a comforting warmth, enhanced by the rustic charm of crusty bread and the nutty flavor of Gruyère cheese.

The article presents a collection of delectable French Garlic Soup recipes, each with a unique twist that caters to diverse preferences. From the traditional version that pays homage to the dish's origins to modern interpretations that introduce unexpected ingredients and techniques, these recipes offer a culinary journey through the heart of France.

One recipe highlights the use of a flavorful vegetable broth, crafted from a medley of aromatic vegetables and herbs, as the base for the soup, while another introduces a touch of smoky depth with the addition of roasted red peppers. For those seeking a creamy rendition, one recipe incorporates a velvety blend of heavy cream and white wine, creating a luxurious and indulgent experience.

For those with dietary restrictions, the article also features a vegan-friendly version of the soup, showcasing the versatility of this classic dish. This recipe relies on a rich vegetable broth and plant-based alternatives to create a satisfying and flavorful soup that caters to vegan and allergy-conscious individuals.

Whether you're a seasoned culinary enthusiast or a home cook seeking a heartwarming and sophisticated dish, the French Garlic Soup recipes in this article offer an array of options to tantalize your taste buds. Prepare to embark on a culinary adventure that captures the essence of French gastronomy, with each spoonful promising a delectable journey into the realm of flavors.

Let's cook with our recipes!

ONE-POT FRENCH ONION SOUP WITH GARLIC-GRUYèRE CROUTONS

One-Pot French Onion Soup With Garlic-Gruyère Croutons image

I don't make onion soup at home partly because I lack the flameproof bowls that chefs run under the broiler to melt the cheese. And what's the point of making onion soup without the elastic cap of gooey Gruyère? The more I pondered this, the more I wondered if I could skip those individual bowls, layer the croutons and cheese directly into the soup pot, and just broil the whole thing.

Provided by Melissa Clark

Categories dinner, one pot, appetizer

Time 5h

Yield 8 servings

Number Of Ingredients 15

Ingredients

1/4 cup extra-virgin olive oil
4 pounds oxtail or beef shoulder, cut into 1- or 2-inch pieces
Salt
8 medium onions
4 celery stalks, coarsely chopped
4 medium carrots, peeled and coarsely chopped
2 bay leaves
4 thyme sprigs
8 tablespoons (1 stick) unsalted butter
Black pepper
1 cup port wine
Lemon juice, to taste, optional
6 ounces baguette loaf, cut into 1/2-inch-thick slices
2 garlic cloves, halved
8 ounces Gruyère cheese

Steps:

Heat the oil in a 6-quart Dutch oven over high heat. Add the oxtail (or beef shoulder) in a single layer (work in batches, if necessary to avoid crowding the pan), and sear until the undersides are brown (do not turn). Season generously with salt and transfer to a plate.
Coarsely chop two of the onions; add to the pot, along with the celery, carrots, bay leaves and thyme. Lower heat to medium and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 10 minutes. Return the beef to the pot. Pour in 8 cups water. Simmer mixture gently until the meat is very tender, 2 1/2 to 3 hours.
Transfer beef to a bowl to cool for another use. Strain liquid into a bowl over a fine-mesh sieve; press gently on the solids with the back of a spatula to extract as much flavor as possible. Discard the solids; you should have about 10 cups broth (add water if necessary to equal 10 cups).
Halve the remaining 6 onions through the root end, then peel and thinly slice them lengthwise. Melt the butter in the bottom of the Dutch oven over medium heat. Add the onions and cook, tossing occasionally, until deep golden-brown and caramelized, 45 minutes to 1 hour. Season with 1 teaspoon salt and black pepper. Pour in the port and cook, scraping up any browned bits from the bottom of the pan, for 3 minutes. Pour in the broth and simmer mixture over low heat for 30 minutes. Season with salt and lemon juice, if desired. (For a smaller group, you could refrigerate some of the soup and reheat it later.)
While the broth simmers, heat the oven to 350 degrees. Arrange the bread slices on a baking sheet and toast until golden, about 12 minutes. Rub the garlic halves over the surface of the bread.
Heat the broiler and arrange a rack 4 to 6 inches from the flame. Using a cheese slicer, thinly slice 3 ounces of Gruyère. Coarsely grate the remaining cheese. Float the broiled bread over the surface of the hot soup. Layer the cheese slices over the bread; scatter the grated cheese over it. Transfer the Dutch oven to the oven and broil until cheese is golden and bubbling, 3 to 5 minutes (watch to see that it does not burn).
To serve, use kitchen shears or scissors to cut the bread and cheese into portions. Ladle soup, bread and cheese into individual bowls.

Nutrition Facts : @context http, Calories 748, UnsaturatedFat 22 grams, Carbohydrate 28 grams, Fat 42 grams, Fiber 4 grams, Protein 59 grams, SaturatedFat 19 grams, Sodium 1104 milligrams, Sugar 8 grams, TransFat 1 gram

FRENCH GARLIC SOUP

French Garlic Soup image

Make and share this French Garlic Soup recipe from Food.com.

Provided by Sydney Mike

Categories Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 head garlic
8 sage leaves
1/8 teaspoon salt
9 cups water
1/8 teaspoon ground pepper
4 eggs
4 slices French bread
4 tablespoons gruyere cheese, grated

Steps:

Peel all the cloves of garlic.
In a large sauce pan put all except 1 of the cloves (unchopped) along with the sage, salt & water. Brink to a boil & simmer for 20 minutes.
Remove garlic cloves & discard the sage. Crush the garlic & return it to the sauce pan, & add the pepper.
Simmer for another 2 minutes, then poach the eggs in the soup.
Meanwhile, rub the slices of bread with the remaining garlic clove & toast them in the oven.
When one side is toasted, put a tablespoon of Gruyere on the UNTOASTED side of each of the slices & then toast that side also.
In each of 4 bowls, put a piece of toast with cheese, put an egg on top of the cheese, & then the soup is served on top of that.

Tips:

Use a good quality broth. This is the base of your soup, so it's important to use a flavorful one. You can use chicken broth, beef broth, or vegetable broth, depending on your preference.
Don't be afraid to add lots of garlic. This is a garlic soup, after all! You can use up to 10 cloves of garlic, or even more if you really love garlic.
Use a variety of mushrooms. This will give your soup a more complex flavor. You can use white mushrooms, cremini mushrooms, shiitake mushrooms, or a combination of all three.
Don't blend the soup completely. Leave some chunks of vegetables and mushrooms so that there's something to bite into. This will make the soup more interesting and satisfying.
Serve the soup with a baguette or crusty bread. This is the perfect way to soak up all of the delicious broth.

Conclusion:

French garlic soup is a classic dish that's perfect for a cold winter day. It's easy to make and packed with flavor. With its rich broth, tender vegetables, and crispy bread, this soup is sure to warm you up from the inside out. So next time you're looking for a comforting and delicious meal, give this French garlic soup a try.

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