Slow-cooked scallion greens and leek tops caramelize into a deeply sweet, golden-brown base, built up over nearly an hour of patient stirring until they turn jammy and rich. A splash of dry white wine deglazes all those browned bits from the pot, and a savory, herb-flecked broth carries everything into a soup with real depth, brightened by fresh thyme and a touch of black pepper. The whole bowl gets crowned with crisp, buttery toasts blanketed in coarsely grated Gruyère, then broiled until the cheese turns bubbly and spotted with golden patches. It's a cozy, French onion-style soup with layers of caramelized flavor in every spoonful, and it's a great pick for a vegetarian dinner rotation. Best served bubbling hot, straight from the broiler, with extra toasts on the side for dunking.
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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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