This soup is all about patience and caramelization: scallion greens and leek tops slowly cook down until they're deeply golden, sweet, and savory, building a flavor base that a splash of dry white wine and rich beef broth only deepen. Fresh thyme and a bay leaf simmer into the broth, rounding it out into something warm and layered without much fuss. The real showstopper is the top — bubbling, golden-brown Gruyère melted over crisped bread and broiled until spotty and blistered, floating on each bowl like a mini French onion soup. Toasted rounds of gluten free baguette hold up beautifully under the broiler, soaking up just enough broth while staying crisp at the edges. It's a cozy, restaurant-style starter or light meal that comes together in one pot, and it's a great fit for a gluten free table without sacrificing any of that classic bistro charm.
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Melt 3 tbsp butter with the garlic-infused olive oil in a large Dutch oven over medium heat until the butter foams and subsides. Add the sliced scallion greens and leek tops along with 1/2 tsp salt and the sugar, and stir to coat.
Cook the greens, stirring every 3–4 minutes, for 35–45 minutes over medium to medium-low heat until they are deeply softened, reduced to about one-quarter of their original volume, and a rich golden-brown color — they should smell sweet and savory, not sharp. Lower the heat if they begin to scorch at the edges before browning evenly.
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