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Ingredients
– 3 tablespoons (45g) unsalted butter
– 6-8 cloves of garlic, peeled and thinly sliced
– 1 medium onion, thinly sliced
– 4 cups (1L) chicken or vegetable broth
– 1/2 cup (120ml) dry white wine (optional)
– 2 cups (475ml) heavy cream or half-and-half
– 2 teaspoons Dijon mustard
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 4-6 slices of baguette, toasted
– Grated Gruyère cheese, for serving (optional)
Instructions
1. Melt butter and cook garlic: In a large saucepan, melt the butter over medium heat. Add the sliced garlic and cook, stirring occasionally, for 4-5 minutes or until the garlic is tender and lightly golden.
2. Add onion and cook: Add the sliced onion to the saucepan and cook, stirring occasionally, for 5-7 minutes or until the onion is softened and translucent.
3. Add broth, wine, and mustard: Pour in the broth, wine (if using), and mustard. Stir to combine, scraping up any browned bits from the bottom of the pan.
4. Simmer the soup: Bring the soup to a simmer and cook for 10-15 minutes or until the flavors have melded together and the soup has reduced slightly.
5. Purée the soup: Use an immersion blender or a regular blender to purée the soup until smooth.
6. Add cream and thyme: Stir in the heavy cream or half-and-half and dried thyme. Season the soup with salt and pepper to taste.
7. Serve: Ladle the soup into bowls and top each serving with a toasted slice of baguette and a sprinkle of grated Gruyère cheese (if using).
Tips and Variations
– Use roasted garlic for an even deeper flavor.
– Add some diced ham or bacon for added smokiness.
– Use different types of cheese, such as Comté or Emmental, for a unique flavor.
– Serve the soup with a side of crusty bread or a green salad for a satisfying meal.