# Ingredient List:
→ Vegetables
01 - 3 large yellow onions, thinly sliced
02 - 2 whole heads garlic
03 - 1 large leek, white and light green parts, sliced
04 - 1 celery stalk, diced
05 - 1 medium carrot, diced
→ Fats & Oil
06 - 4 tablespoons olive oil, divided
07 - 2 tablespoons unsalted butter
→ Liquids
08 - 1/2 cup dry white wine
09 - 5 cups vegetable broth
10 - 1 teaspoon soy sauce (optional)
→ Herbs & Seasonings
11 - 2 sprigs fresh thyme
12 - 1 bay leaf
13 - 1/2 teaspoon dried oregano
14 - Salt and black pepper to taste
→ Herb Croutons
15 - 3 cups day-old baguette, cut into 3/4-inch cubes
16 - 2 tablespoons olive oil
17 - 1 tablespoon fresh parsley, chopped
18 - 1 teaspoon dried thyme or Italian herbs
19 - 1/4 teaspoon garlic powder
20 - Pinch of salt
# How to Make:
01 - Preheat oven to 400°F. Slice the tops off garlic heads, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 40 minutes until soft and golden. Cool, then squeeze roasted garlic from skins and set aside.
02 - Heat 1 tablespoon olive oil and butter in a large pot over medium-low heat. Add onions, leek, celery, and carrot. Cook, stirring frequently, until onions are deeply caramelized and golden brown, approximately 25 to 30 minutes.
03 - Deglaze the pot with white wine, scraping up browned bits from the bottom. Simmer until liquid is reduced by half.
04 - Stir in the roasted garlic, vegetable broth, soy sauce if using, thyme sprigs, bay leaf, and oregano. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes. Remove thyme sprigs and bay leaf.
05 - Toss bread cubes with 2 tablespoons olive oil, herbs, garlic powder, and salt. Spread on a baking sheet and bake at 400°F for 10 to 12 minutes, turning once, until golden and crisp.
06 - Taste soup and adjust seasoning with salt and pepper. For a smoother texture, blend part or all of the soup with an immersion blender.
07 - Ladle soup into bowls and top with a generous handful of herb croutons. Garnish with fresh parsley if desired.
