This French Onion Soup is full of caramelized onions that have been simmered in red wine and beef broth, then put under the broiler to melt the cheese on top. This warm, comforting soup is perfect for cold autumn days.
Warming Trends are what Sunday Supper is all about this week! We are sharing soups, stews, warm desserts and drinks with you and it is all being hosted by T.R. Crumbley of Gluten Free Crumbley.
I grew up in Northern New York where I remember trick or treating in the snow a few times! It gets cold up there just north of the Adirondacks bordering Canada. When the cool air would come in I remember it being time for fall festivals, bonfires, hayrides, and a lot of warming food. It brings to mind hot apple cider and mom’s Buttermilk Doughnuts dipped in maple syrup. The fall really makes me start to think comfort and there is nothing more comforting than getting warm when it’s cold! Like this French Onion Soup!
This soup is really easy to make. It may be a little time consuming but well worth the time you put into it, making it perfect for a Sunday Supper at the family table!
There are very few ingredients, but a lot of onions!
The onions I bought were sweet onions and fortunately did not make my eyes water much when slicing!
They cook for about 25 minutes with the butter, garlic, thyme, bay leaf, salt and pepper.
Once they have cooked down and caramelized, you add 1 cup of red wine. I used Cabernet Sauvignon.
You simmer the onions and wine until the wine has reduced. Once the wine has reduced, the onions will have a pretty deep red hue, almost burgundy! At this point you will add the flour and cook for about 7 minutes to cook the raw out of the flour.
Once you add the beef broth, you will simmer for about 10 minutes. After it is done with the simmer, you can ladle the soup into a gratin dish, top with a slice of bread and Swiss cheese (provolone if your like my Grumpy!) and broil on high until melted and bubbly!
For more Warming Recipes, visit the links just below the recipe!
- ½ cup unsalted butter
- 4 sweet onions, sliced
- 2 large garlic cloves, chopped
- 2 bay leaves
- 2 fresh thyme sprigs
- salt and pepper to taste
- 1 cup red wine
- 3 heaping tablespoons all purpose flour
- 8 cups beef broth
- 6 slices sturdy bread
- ½ pound swiss cheese
- Melt butter in large pot over medium heat. Add onions, garlic, bay leaves, thyme, salt and pepper and cook until onions are soft and caramelized, about 25 minutes.
- Add wine, bring to a boil then reduce to simmer until wine has evaporated and onions start to dry.
- Discard bay leaves and thyme sprigs. Sprinkle flour over onions and stir so the flour doesn't burn and cook for about 10 minutes to cook out raw flour taste.
- Add beef broth and bring soup back to a simmer. Cook for 10 minutes.
- When ready to eat, preheat broiler. Arrange bread slices on top of soup and sprinkle with cheese. Broil until bubbly and golden. about 3 minutes.
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