Red Wine French Onion soup

Course Soup

Cuisine French

Keyword Chicken Soup, easy recipe, french onion soup, red wine

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 326kcal

Author Bruce and Dina Miller

Melt butter in an 8 quart pot.
4 tablespoons butter
Thinly slice shallots and onions. We use a mandolin, but a sharp knife works well.
2 shallots, 3 onions, 3 red onions
Add shallots and onions into melted butter and cook at medium high for about 15-20 minutes. Look for them to become translucent, not browned. Now reduce the heat to low, and continue to cook with lid on for another 20 minutes. You are looking for a nice shade of brown.
Add in the red wine to de-glaze the onions. Allow wine to cook down, reducing by half. About 15-20 minutes.
1 cup red wine
Toss in 2 bay leaves. Add thyme and pepper, and a pinch of salt. Stir in the beef broth. Allow to cook for another 10-15 minutes.
2 bay leaves, 1 teaspoon dried thyme, Salt to taste, 10 grinds pepper
Stir in the beef bouillon and beef broth. Allow to cook for another 10-15 minutes.
2 teaspoon beef bouillon, 6 cups beef broth

Pre-heat oven to 350 F.
Slice French bread baguette. Arrange on a parchment covered sheet pan. Place in oven for 5 minutes to toast.
8 slices French bread
Freshly grate the Gruyere cheese.
8 ounces Gruyere cheese
Remove bread from oven, and turn over. Return to oven for 5 minutes.
Remove bread from oven, and cover tops of each slice with a mound of the shredded cheese, covering the surface. Return to oven for about 5 minutes to melt. Then turn broiler on to slightly brown the cheese. Watch carefully so the cheese does not burn.

Remove the bay leaves from the soup, and taste. Add salt or pepper as needed. Ladel soup onto small bowls or medium ramekins, and top each with a cheese covered baguette.