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Classic French Onion Soup with Gruyère and Red Wine Recipe

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4 from 68 reviews

A classic French Onion Soup recipe featuring caramelized onions simmered in rich beef broth with red wine and herbs, topped with toasted baguette slices and melted Gruyere and Parmesan cheese. Perfectly comforting and flavorful, this soup is an ideal appetizer or main dish for chilly days.

  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings

Ingredients

Soup Base

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1½ pounds yellow onions, peeled, halved, and thinly sliced
  • ½ teaspoon sugar
  • 1 teaspoon salt
  • 3 tablespoons all-purpose flour
  • 1 tablespoon unsalted butter (additional)
  • 6 cups beef broth, low sodium or no sodium added
  • 1 cup dry red wine (such as Pinot Noir, Côtes du Rhône, or Merlot)
  • 2 bay leaves
  • 3 sprigs thyme
  • 3 tablespoons cognac

Toppings

  • 8 slices French baguette
  • 2 cups shredded Gruyere cheese
  • ½ cup grated Parmesan cheese

Instructions

  1. Caramelize Onions: In a large heavy pot or Dutch oven, heat olive oil and 2 tablespoons butter over medium heat until the butter melts. Add the sliced onions, stirring to coat in oil. Cover the pot and cook for 20 minutes on medium, stirring every few minutes until the onions are transparent.
  2. Deepen Flavor: Remove the lid, stir in sugar and salt. Continue cooking uncovered for 40 minutes, stirring occasionally, until the onions turn deep golden brown and develop a sweet flavor.
  3. Make a Roux: Add 3 tablespoons flour and 1 tablespoon butter to the onions. Stir and cook for 2 to 3 minutes to cook the flour and eliminate raw flour taste.
  4. Deglaze: Pour in 1 cup of beef broth while stirring and scrape the bottom of the pot to release browned bits. Cook for about 1 minute to let the liquid mostly evaporate.
  5. Add Broth, Wine, and Herbs: Add remaining 5 cups beef broth, red wine, bay leaves, and thyme sprigs to the pot.
  6. Simmer: Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes. After simmering, remove and discard the bay leaves and thyme sprigs.
  7. Season and Add Cognac: Taste and adjust seasoning with salt and pepper as needed. Stir in the cognac.
  8. Add Bread and Cheese: Pre-toast the baguette slices by lightly brushing with olive oil, placing on a baking sheet, and broiling for 30 seconds to 1 minute per side. Ladle soup into oven-safe bowls or the pot, sprinkle 1 cup Gruyere cheese on top, place toasted bread slices over the cheese, then top with remaining Gruyere and Parmesan cheeses.
  9. Melt Cheese: Preheat oven to 350°F (177°C). Bake the assembled soup until the cheese is melted and lightly browned, about 20 to 25 minutes. Serve hot.

Notes

  • Use a heavy-bottomed pot or Dutch oven for even heat distribution during caramelization.
  • Toasting the baguette before adding to soup prevents sogginess and adds crunch.
  • Adjust the red wine choice to your preference; dry wines work best.
  • For a vegetarian version, substitute beef broth with vegetable broth but note the flavor will differ.
  • This soup is best served hot immediately after baking for optimal cheese melt and texture.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Category: Soup
  • Method: Stovetop
  • Cuisine: French

Find it online: https://allyumcooks.com/classic-french-onion-soup-with-gruyere-and-red-wine-recipe/