French onion and roasted garlic soup

Total Time
1 hr 55 min
10 min
1 hr 45 min
Oh, the magic of the allium bulb we know as the humble onion! When caramelized and then enhanced with smooth roasted garlic cloves that have melted into a cream, the onions become amazingly sweet treats, bearing none of their signature, eye-watering bite. Here, caramelized onions float in a deep, wine-infused beef broth, for a soup that's warming and satisfyingly rich. Use 2 pounds of any kind of onions, and make the time for them to brown and sweeten, as their caramelization is the key to this recipe. A French bistro favorite, the soup is often served with a side salad of tender butter lettuce tossed with steamed green beans and waxy fingerling potatoes.



1 bulb(s)

Olive oil

1 Tbsp


5 medium, yellow onions, thinly sliced

Red wine

2 fl oz, dry marsala

Canned beef broth

4 cup(s), fat-free

Gruyère cheese

2 oz, (4 tablespoons) shredded


  1. Preheat the oven to 350°F. Wrap the garlic bulb in foil and bake until softened, about 45 minutes; let cool 10 minutes, then remove the foil. Cut the top off the garlic bulb and separate the cloves.
  2. Heat the oil a large saucepan over medium heat. Add the onions and cook, stirring occasionally, until they turn golden and begin to caramelize, about 45 minutes. Squeeze the garlic pulp into the onions, discarding the peels; stir until fragrant, about 30 seconds. Stir in the Marsala and broth; bring to a boil. Reduce the heat and simmer gently, covered, 15 minutes. Serve, topped with the cheese.


Vacuum-packed whole roasted garlic cloves can be found refrigerated with fresh pastas, or minced roasted garlic in jars, which can be found in the produce section.If you have ovenproof soup crocks, replace the shredded cheese with thin slices. Ladle the soup into the crocks, top each with a slice of Gruyère, and broil until the cheese is lightly browned and beginning to melt.