French Garlic and Cheese Soup au Gratin
Indulge in the rich and velvety delight of French Garlic Soup au Gratin, a comforting bowl of silky cream of garlic soup that promises to tantalize your taste buds. This heartwarming dish features a generous amount of garlic that, as it cooks, transforms into a smooth and mellow flavor. Topped with crispy toasted whole wheat bread drizzled with garlic essence and generously sprinkled with melted Swiss cheese, this gratin offers a delightful contrast of textures. Perfect for chilly afternoons or as an elegant starter, it's an impressive yet simple recipe that embodies the essence of French culinary comfort.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
garlic
3/4 cup (peeled (3-3 1/2 heads of garlic))
bay leaf
1 (whole)
water
6 cups (divided (cold))
bacon
2 slices (coarsely chopped)
onion
1/2 cup (thinly sliced)
leek
1 (thinly sliced (white part only))
salt
1/2 teaspoon (or to taste)
white pepper
to taste (ground)
chicken broth
1 quart ((4 cups))
half-and-half
1 cup (or heavy cream)
thyme
1 tablespoon (fresh or 1 teaspoon dried)
whole wheat bread
6 slices (French or Italian, cut diagonally 1/2-inch thick)
garlic clove
1 (sliced in half lengthwise)
Swiss cheese
1/4 cup (grated)
chives
1 teaspoon (thinly sliced)
Instructions
1
Preheat your oven to 350°F (175°C). Prepare a baking sheet for the bread.
2
In a medium pot, combine 3/4 cup peeled garlic cloves with 2 cups of cold water and a bay leaf. Bring the mixture to a boil, then drain and repeat the boiling process two more times. This step helps to mellow the garlic's flavor.
3
In a large Dutch oven, cook the chopped bacon over medium heat until crispy. Once done, remove the bacon, set it aside, and leave approximately 1 tablespoon of bacon grease in the pot (add butter if necessary to make up the difference).
4
Add the sliced onions and leeks to the pot, and season with salt and white pepper. Cook over medium-low heat, covered, stirring occasionally until the onions are soft and translucent, about 10-15 minutes.
5
After the onions are cooked, add the blanched garlic, chicken broth, half-and-half (or heavy cream), cooked bacon, and thyme. Bring the mixture to a simmer, uncovered for 8-10 minutes, allowing the flavors to meld together.
6
While the soup simmers, place the bread slices on the prepared baking sheet and toast them in the oven until they feel crisp but are not yet browned, about 6 minutes.
7
Remove the bay leaf from the soup and discard it. Using a food processor or blender, purée the soup until it reaches a smooth consistency. If necessary, work in batches to ensure a uniform texture.
8
Ladle the soup into individual serving bowls. Cut the garlic clove in half lengthwise and rub the cut sides across both sides of the toasted bread slices to imbue them with garlic flavor.
9
Place a slice of garlicky toast on top of each bowl of soup, and sprinkle with the grated Swiss cheese.
10
Transfer the bowls under a broiler and heat until the cheese is golden and bubbly, watching closely to avoid burning.
11
Garnish with thinly sliced chives before serving and enjoy your warm, comforting soup au gratin.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is French Garlic and Cheese Soup au Gratin?
It is a rich, velvety cream of garlic soup topped with garlicky toasted bread and melted Swiss cheese.
How do you mellow the garlic flavor in this soup?
The garlic is mellowed by bringing it to a boil in water three separate times before adding it to the soup.
What oven temperature is required?
The oven should be preheated to 350°F (175°C).
How many heads of garlic are needed?
You will need approximately 3 to 3.5 heads of garlic to yield 3/4 cup of peeled cloves.
Can I use heavy cream instead of half-and-half?
Yes, you can use either 1 cup of half-and-half or heavy cream depending on your preference.
What type of bread is recommended for the gratin?
Whole wheat French or Italian bread, cut diagonally 1/2-inch thick, is recommended.
How do you prepare the leeks for this recipe?
Use only the white part of the leek and slice it thinly.
What type of cheese is used for the topping?
The recipe calls for 1/4 cup of grated Swiss cheese.
How long should the onions and leeks cook?
They should be cooked over medium-low heat, covered, for 10-15 minutes until soft and translucent.
What is the purpose of the bacon in this soup?
The bacon adds flavor and provides grease for sautéing the vegetables; it is also mixed back into the soup.
When should the bay leaf be removed?
Remove and discard the bay leaf after the soup has simmered and before you begin the pureeing process.
How do you give the toast its garlic flavor?
Rub a halved garlic clove across both sides of the toasted bread slices.
How do I achieve a smooth consistency for the soup?
Puree the soup using a food processor or blender until it is uniform.
Can I use dried thyme instead of fresh?
Yes, you can substitute 1 tablespoon of fresh thyme with 1 teaspoon of dried thyme.
How long do I toast the bread in the oven?
Toast the slices for about 6 minutes until they are crisp but not yet browned.
What kind of broth is used?
The recipe requires 1 quart (4 cups) of chicken broth.
How is the cheese melted on top?
Place the bowls under a broiler until the Swiss cheese is golden and bubbly.
What seasoning is added to the soup?
The soup is seasoned with salt and ground white pepper to taste.
What garnish is suggested for serving?
The soup should be garnished with 1 teaspoon of thinly sliced chives.
How many times should the garlic be boiled?
The garlic should be boiled and drained three times to ensure a mellow flavor.
What should I do if there isn't enough bacon grease?
If you have less than 1 tablespoon of grease, add butter to reach the required amount.
Is the soup simmered covered or uncovered?
The soup should be simmered uncovered for 8-10 minutes.
What type of pepper is used?
Ground white pepper is used to season the soup.
Can I make this recipe vegetarian?
Yes, by using vegetable broth and omitting the bacon, you can adapt this into a vegetarian dish.
How much bacon is needed?
The recipe calls for 2 slices of coarsely chopped bacon.
How much onion is required?
You will need 1/2 cup of thinly sliced onion.
Should I work in batches when pureeing?
Yes, if necessary, work in batches to ensure the soup has a smooth and uniform texture.
How thick should the bread slices be?
The bread should be cut into 1/2-inch thick slices.
What should I watch for when broiling the cheese?
Watch the bowls closely to avoid burning the cheese or the bread.
Is this soup served in a single pot?
No, it is ladled into individual serving bowls before the toast and cheese are added for broiling.