Deeply caramelized leek tops and scallion greens form the soulful base of this soup, slow-cooked until golden and jammy before a splash of white wine deglazes all those browned bits into the broth. A rich beef stock, fresh thyme, and a savory hit of tamari build layers of flavor that simmer together into something warm and restorative. Toasted baguette rounds float on top, piled high with shredded Gruyère and broiled until bubbling, spotted, and irresistibly golden. It's the kind of cozy, French onion-inspired bowl that feels like a hug in soup form, and it's a great pick for a gluten free dinner rotation. Every component here — from the slow-cooked greens to the melty, broiler-charred cheese — is built to deliver big flavor without any fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Heat the garlic-infused olive oil and butter in a large heavy-bottomed pot or Dutch oven over medium heat until the butter melts and the mixture shimmers.
Add the leek tops, scallion greens, sugar, and salt. Stir to coat, then cook over medium to medium-low heat, stirring every 3–4 minutes, until the greens are deeply softened, reduced in volume by about two-thirds, and golden-brown throughout, 40–50 minutes. If the bottom of the pot darkens too quickly, reduce the heat and add a splash of water to deglaze.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
