This traditional French Onion Soup has heat baguettes crowned with hot, melted Gruyere cheese. High satisfactory pork broth, a touch of wine, and perfectly caramelized onions are the secrets and techniques to this classic recipe.
4 to 6 extra-large cloves garlic, skin intact, left whole
1lb parsnips (about 4), cut into 1-inch pieces (peel or scrub well)
1 onion, peeled and cut into rough pieces
2 tbsp extra-virgin olive oil, plus more for drizzling
1 tbsp dried whole or fresh rosemary, plus more for serving
1/2 tsp sea salt, plus more to taste
ground black pepper, to taste
1, (15 oz/approx. 2 cups) can white beans, drained and rinsed
6 cups low-sodium vegetable broth (homemade, carton, or boullion)
Water, as needed
1 tbsp lemon juice (about 1/4 of a lemon)
1/4 cup pumpkin seeds, to serve
- Preheat oven to 400ºF. On a large rimmed baking sheet, toss garlic, parsnips, onion, oil, rosemary, salt, and pepper. Roast for 45 to 55 minutes, until garlic and parsnips are tender and turning golden.
- Once cool enough to handle, squeeze garlic from skins into a blender, along with roasted vegetables, beans, water or broth, and lemon juice (this may need to be done in 2 batches); purée until smooth, adding more water or broth if too thick (depends on dryness of parsnips), then transfer pureed soup to a large pot. Or, add the above ingredients to a large pot and puree with an immersion blender until smooth.
- Heat over medium, stirring frequently so the bottom doesn’t scorch.
- Taste and season with additional salt, if desired. Ladle soup into bowls or mugs, garnish with additional olive oil and rosemary, and pumpkin seeds. Serve hot.