Slowly caramelized leek tops and scallion greens are the real backbone of this soup, cooked low and slow with a touch of sugar until they turn deeply golden, jammy, and almost sweet. A splash of dry white wine deglazes the pot and lifts every browned bit into the broth, while fresh thyme and a bay leaf add quiet depth as everything simmers together. The whole pot gets ladled into oven-safe bowls and topped with crisp gluten free baguette rounds piled high with shredded Gruyère, then broiled until the cheese turns molten and blistered in spots. It's cozy, savory, and deeply flavorful without ever feeling heavy, and it makes a great centerpiece for a vegetarian dinner table. Serve it straight from the broiler while the cheese is still bubbling for the best pull of melty, toasty goodness in every spoonful.
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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.
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