French Onion Soup with Red Wine
A homemade version of a restaurant classic, this French onion soup recipe with red wine is sure to be a hit with your family and friends.
Prep Time10 minutes mins
Cook Time1 hour hr 5 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Soup
Cuisine: American, French
Servings: 6 Servings
Calories: 361kcal
- 4 tablespoon salted butter
- 3 lbs yellow onions, thinly sliced (approx. 3-4 large onions)
- ½ teaspoon salt
- 1 bay leaf
- 5 sprigs fresh thyme
- 2 garlic cloves, minced
- Optional 1 tablespoon all-purpose flour
- 1 C red wine (I use Pinot Noir)
- 4 C Beef Bone Broth*
- Salt & pepper to taste
- Baguette, sliced into ½" pieces
- Merlot BellaVitano Cheese, grated*
Melt the butter in a Dutch oven or large soup kettle over medium heat. Add in the onions, salt, bay leaf, and the sprigs of thyme and cook the onions until caramelized (~30-45 minutes), stirring frequently.
When caramelized, remove the bay leaf and sprigs of thyme. Add in the garlic and cook until aromatic (~30 seconds)
Optional step to thicken your soup: stir in flour to coat onions, allowing to thicken for 1-2 mins
Add wine and scrape the bottom of the pan with a wooden spoon to deglaze. Add bone broth and simmer for 10 minutes
Add additional salt and pepper to taste prior to spooning into crocks
Heat your oven’s broiler. Spoon soup into crocks or oven-safe bowls. Top each bowl with 2-3 slices of bread and a generous amount of cheese. Broil to melt cheese (watch your soup closely!) and serve immediately
*Regular beef broth or beef stock will also work in this recipe.
*Gruyere or swiss cheese are also great options for homemade French onion soup.
Calories: 361kcal | Carbohydrates: 44g | Protein: 15g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 909mg | Potassium: 454mg | Fiber: 5g | Sugar: 12g | Vitamin A: 344IU | Vitamin C: 18mg | Calcium: 206mg | Iron: 2mg