Ingredients
• 4 tbsp (½ stick) unsalted butter or olive oil
• 12 cloves garlic, thinly sliced
• 1 small onion, diced
• 6 cups low-sodium chicken or vegetable broth
• ½ cup dry white wine (optional, or sub with more broth)
• 1 tsp fresh thyme (or ½ tsp dried)
• Salt & black pepper to taste
• 4 slices French or sourdough bread, toasted
• 1 ½ cups grated Gruyère or Swiss cheese (plus extra for topping)
• Fresh parsley, chopped (for garnish)
Instructions
- In a large pot over medium heat, melt butter. Add sliced garlic and onion. Cook 15–20 minutes, stirring often, until golden and caramelized (don’t burn!).
- Pour in white wine (if using) and simmer 1–2 minutes to deglaze the pan.
- Stir in broth and thyme. Bring to a gentle simmer and cook 10 minutes to infuse flavors. Season with salt and pepper.
- Preheat broiler.
- Ladle soup into oven-safe bowls. Top each with a slice of toasted bread. Sprinkle generously with Gruyère.
- Place bowls on a baking sheet and broil 2–3 minutes, until cheese is bubbly and golden (watch closely!).
- Serve immediately—careful, it’s hot and cheesy! Garnish with fresh parsley.
✨ Perfect for:
• Cold winter nights
• Impressing guests
• Pairing with a crisp green salad
💡 Make ahead: Prepare soup base up to 2 days in advance. Reheat and top before broiling.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 30 mins , Total Time : 45 mins , Servings : 4 , Calories : 280 per serving , Net Carbs: 18g , Fats: 18g , Protein: 12g