Red Wine Braised Onion Soup
Hearty French soup braised in a full-bodied Cabernet for a deep purple hue and rich taste.
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Ingredients
- 3 lbs Yellow onions, thinly sliced
- 4 tablespoons Unsalted butter
- 2 cups Cabernet Sauvignon
- 6 cups Beef bone broth
- 4 pieces Fresh thyme sprigs
- 3 cloves Garlic, minced
- 1 tablespoon Balsamic vinegar
- 2 leaves Bay leaves
- 1 loaf French baguette, sliced
- 1 1/2 cups Gruyère cheese, shredded
- 2 tablespoons All-purpose flour
- 1 to taste Sea salt and black pepper
Instructions
- 1
Melt the butter in a large heavy-bottomed pot or Dutch oven over medium-low heat.
- 2
Add the sliced onions and cook slowly for 45-50 minutes, stirring occasionally, until they are deep mahogany brown and caramelized.
- 3
Stir in the minced garlic and flour, cooking for 2 minutes to remove the raw flour taste.
- 4
Deglaze the pot by pouring in the Cabernet Sauvignon, scraping all the browned bits (fond) from the bottom of the pan.
- 5
Add the beef broth, thyme, bay leaves, and balsamic vinegar; bring to a simmer and cook for 30 minutes to meld the flavors.
- 6
Remove the thyme stems and bay leaves, then season the soup generously with salt and black pepper.
- 7
Ladle the soup into oven-safe crocks, top each with a toasted baguette slice and a thick layer of Gruyère cheese.
- 8
Broil in the oven for 3-5 minutes until the cheese is bubbly, melted, and slightly browned.
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