French Garlic Soup Gratinée — Creamy, Cheesy & Over-the-Top Delicious

This garlic-forward soup takes everything you love about French onion soup and cranks up the flavor with roasted garlic, creamy leeks, and gooey cheese gratinéed on top. Think: velvety soup, golden croutons, and a bubbly cheese crust that gets the people going.
I walk you through how to roast garlic, clean leeks, build depth of flavor, and finish it all under the broiler for the perfect bite.
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Ingredients:
For the Soup:
2 whole heads of garlic (peeled and roasted)
1 handful of peeled garlic cloves (extra, for raw punch)
Olive oil, for roasting and cooking
1 yellow onion, thinly sliced
2 large leeks, cleaned and sliced thin
4 medium Yukon gold potatoes, peeled and cubed (some boiled & pureed for thickening)
2 tbsp avocado oil (or olive oil)
1 tbsp Dijon mustard (or up to 2 tbsp, to taste)
1 tbsp Worcestershire sauce
1 tbsp dry thyme
1 tbsp Mexican oregano
Salt and black pepper, to taste

For the Gratinée:
Croquettes or oven-safe soup bowls
Rustic croutons or toasted bread slices
Cheese (your choice — Tyrone used a mix of black truffle Gruyère, cheddar Gruyère, and gouda)
Fresh curly parsley, for garnish

Recipe:
1️⃣ Roast the Garlic:
Preheat oven to 350°F (175°C).

Wrap a handful of peeled garlic cloves in foil with olive oil and a pinch of salt. Roast for ~30–40 minutes until soft and caramelized.

2️⃣ Prep the Veg:
Thinly slice the onion and leeks. Clean leeks thoroughly by slicing and rinsing to remove all dirt. Dry them well.

Peel and cube the potatoes. Boil a portion of them separately until fork-tender; blend into a smooth puree to use as a thickener.

3️⃣ Build the Soup:
Heat avocado oil in a Dutch oven. Add leeks and onion and sweat over medium heat until soft, about 8–10 minutes.

Stir in the roasted garlic paste, raw garlic cloves, and give it a good mix.

Add Dijon mustard, Worcestershire, thyme, oregano, and season with salt and pepper.

Stir in the potato cubes and let everything cook together for a few minutes.

Add the boiled potato puree back into the pot and stir to thicken the soup. Adjust seasoning if needed. Let it simmer on low while you prep the cheese.

4️⃣ Cheese & Croutons:
Grate your cheeses and toast your croutons or bread slices.

5️⃣ Assemble & Broil:
Preheat broiler to low.

Ladle soup into oven-safe bowls.

Top with a handful of grated cheese, a few croutons, and another layer of cheese.

Broil for ~5 minutes, watching carefully, until cheese is golden and bubbly.

6️⃣ Garnish & Serve:
Finish with chopped curly parsley.