Savory and Hearty Bread, Wine, and Onion Soup Recipe
Are you looking to warm the soul and fill your stomach with delicious, hearty food? Look no further than this recipe for Bread, Wine and Onion Soup.
This classic French onion soup has been enjoyed for centuries and is known for its rich flavor and warm, comforting qualities. The caramelized onions paired with the red wine and beef broth make for a flavorful base that will leave you feeling satisfied after each spoonful.
But what really sets this recipe apart is the addition of crusty French bread and melted cheese on top. The combination of textures and flavors will have your taste buds dancing with joy.
And don’t worry if you’re not a seasoned chef, because this recipe is easy to follow with simple instructions. So why not give it a try, cozy up at home, and indulge in this French classic?
Why You’ll Love This Recipe
Are you in the mood for a warm and comforting bowl of soup? Look no further than this bread, wine, and onion soup recipe. I assure you, it is worth it!
What’s not to love about French Onion Soup? Caramelized onions, rich beef broth, dried thyme, and a splash of red wine are all cooked together to create a sublime broth. Topped with toasted baguette slices and melted Gruyere and Emmentaler cheese – this soup will leave you feeling satisfied.
But what sets this recipe apart is the addition of red wine to the cooking process. The depth of flavor that it adds cannot be overstated. It perfectly complements the sweetness of the onions and creates an added layer of complexity to this classic French dish.
Not a fan of red wine? Not to worry! This recipe also gives you the option to use white wine instead. Either way, you can’t go wrong.
And let’s not forget about the bread in this dish. Forget the croutons – instead, sliced French bread is toasted in the oven with olive oil and garlic until golden brown. It adds a delicious crunch to each bite and soaks up all of that delicious broth.
Trust me when I say that once you try this recipe, it will become your go-to for those chilly nights when all you crave is something warm and hearty. So grab your apron and get ready for a delicious culinary adventure!
Ingredient List
- Red onions: 3 large red onions sliced.
- Yellow onions: 3 medium yellow onions sliced.
- Olive oil: 1/4 cup of olive oil.
- Unsalted butter: 2 tablespoons of unsalted butter.
- Garlic cloves: 2 large garlic cloves minced.
- Dried thyme: 1/2 teaspoon of dried thyme.
- Bay leaves: 2 bay leaves.
- Red wine: 1 cup of red wine, it will give an extra depth of flavor to the soup.
- White wine: a splash of white wine is also used in the recipe.
- Beef broth and chicken broth : making this soup requires both beef and chicken broth (4 cups total). However, you can replace it with vegetable or mushroom broth to make it vegetarian-friendly.
- French bread or Baguette: slices of French bread, around six, or one French baguette sliced are perfect for this recipe.
- Gruyere cheese and Emmentaler cheese: 1/2 cup each cheese grated. These cheeses have a nutty taste and melt beautifully on top of the soup, making them the perfect compliment to the rich flavors of caramelized onions that characterize this classic French onion soup.
- Salt and black pepper: to taste.
Using these ingredients together will create a flavorful and delicious bowl of soup that is sure to warm your heart on a chilly evening.
The Recipe How-To
Cooking Method
This French onion soup recipe is easy and delicious. It includes simple ingredients such as onions, red wine, and beef broth. The key to making a good onion soup is to caramelize the onions slowly. This will give it that beautiful sweet caramel flavor that you’re looking for.
Preparation Steps
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First, heat the oven to 350 F. Slice the bread into 1-inch slices and lay flat on a baking sheet. Brush with olive oil and bake until lightly toasted, about 10 minutes.
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In a large pot or Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Add 4 sliced yellow onions (about 8 cups) and 4 garlic cloves minced in the pan and cook slowly until soft and golden brown for about 30-40 minutes.
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Add ½ cup of red wine to deglaze the pan and cook until it evaporates.
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Now add 4 cups of beef broth, 2 bay leaves, & 1 tsp each of dried thyme, salt and pepper.
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Bring soup to a boil then reduce heat to low and simmer for 30 minutes with partially covering the pot.
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Remove bay leaves from soup.
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Preheat broiler of oven to high heat.
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Place bread slices over soup in pot or alternatively place them in individual ovenproof bowls or crocks over which 1 slice each of gruyere cheese must be placed
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Broil in the preheated broiler for about two minutes – This should melt cheese over bread slices giving desired golden brown color on top layer
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Once done serve hot as best French onion soup.
Note: You may use any combination of different onions including red onions or sweet onions with yellow onions, substitute white wine instead of red wine for the soup base, go for beef stock instead of beef broth if more depth of flavor is required.
Substitutions and Variations
While this recipe calls for specific ingredients, there are several substitutions and variations that could be made to add a unique twist to the classic French onion soup.
For those who don’t have or prefer red wine, you can substitute it with white wine, sherry, or even beef stock. You can also use a combination of these liquids for more depth of flavor.
For the cheese, the classic choice would be Gruyere or Emmentaler cheese. However, you can substitute it with any type of cheese that melts well such as Swiss or Provolone cheese.
In terms of bread options, French baguette or any crusty bread would work best. If bread bowls aren’t available, you can serve it in regular bowls and simply top it with the melted cheese.
If you’re looking for a vegetarian option, you can swap the beef broth with vegetable broth without losing much flavor. Additionally, adding extra herbs like thyme and bay leaves can enhance the taste further.
For those who prefer sweeter onions, try using sweet onions instead of red onions. And if you find it difficult to slice onions thinly and evenly, consider using a mandoline slicer that creates uniform slices.
Ultimately, don’t be afraid to experiment with different variations until you find the perfect combination that suits your taste buds.
Serving and Pairing
Serving and pairing the Bread, Wine, and Onion Soup is just as important as making it. This classic French onion soup is best served hot straight from the oven, with a delectable layer of melted cheese over soft French bread crust.
When it comes to pairing, we highly recommend serving this soup with a glass of red wine. A full-bodied red, such as Cabernet Sauvignon or Pinot Noir, pairs exceptionally well with the rich flavors of caramelized onions and beef broth in the soup. However, you could also opt for a white wine like Sauvignon Blanc or Chardonnay if you prefer their crisp acidity along with the soup.
If you want to impress your guests, then consider serving this savory soup in bread bowl. Just cut off the top of round sourdough bread and remove its interior creating a cavity within that can be filled with piping hot onion soup topped with melting Gruyere cheese.
For additional garnish on top of the Gruyere cheese, you can sprinkle chopped chives on each slice of bread that accompanies this warming soup in order to add an additional subtle onion taste.
This perfect dinner combo is also complemeted by roasted vegetables such as carrots and beetroots to accompany this dish’s heartiness perfectly.
Make-Ahead, Storing and Reheating
Are you pressed for time but still want to serve this delicious bread, wine and onion soup at your upcoming dinner party? Fortunately, you can make this soup in advance. Simply let the soup cool to room temperature and store it in an airtight container in the refrigerator for up to two days. The flavors will actually deepen over time, making the soup even more flavorful when reheated.
When ready to serve, reheat the soup over medium heat on the stovetop or in a microwave-safe bowl in the microwave until heated through. Be sure to stir occasionally if reheating on the stove to prevent any burning or scorching.
While the soup itself can be made ahead of time and stored, it’s best to make the bread topping fresh before serving. Simply slice a French baguette into thin rounds, brush with olive oil, and toast until crispy. This will give your soup that perfect crunch!
If you have leftovers after your meal, store any remaining soup in an airtight container in the fridge for up to four days. You’ll want to store the bread topping separately so that it stays crispy – simply toast it up again before serving leftovers.
In summary, this recipe is great for busy hosts who want to offer their guests something delicious without having to spend hours in the kitchen before their event. Making this bread, wine and onion soup ahead of time means you’ll have more time to enjoy your company while still serving an elegant, classic French dish that’s sure to impress.
Tips for Perfect Results
As a sommelier, I know that one of the secrets to creating a delicious soup lies in the ingredients and how they are prepared. In the case of bread, wine, and onion soup, it’s important to ensure that the flavors blend together harmoniously. Here are some tips to help you achieve perfect results:
1. Use the right type of onions: For the best flavor and texture, use sweet or yellow onions when making this soup. These varieties caramelize nicely when cooked slowly over low heat.
2. Cook onions slowly: Caramelizing your onions is key to achieving a rich and flavorful broth. Be patient and cook them slowly on low flame for around 45 minutes until they turn tender and golden brown.
3. Use quality wine: The wine you choose will have a significant impact on the taste of your soup. Opt for a high-quality white or red wine depending on your preference.
4. Don’t skip the bay leaves: Adding bay leaves while cooking the onions can give your soup extra depth of flavor and aromatic fragrance.
5. Serve with crusty bread: For an authentic touch, serve your soup in a bread bowl or alongside slices of French baguette.
6. Top with melted cheese: The classic French onion soup is topped with melted Gruyere cheese but you can also use Emmentaler or Swiss cheese depending on your preference.
7. Add chicken or beef broth as needed: Depending on how thick you want your soup, adjust the quantity of beef or chicken broth accordingly.
By following these tips, you can create an absolutely divine bread, wine, and onion soup that will impress any food lover!
FAQ
Before we end this recipe, I want to share with you some frequently asked questions about this soup. These questions range from possible substitutions to tips on how to achieve the perfect texture and flavor. Let’s dive into these questions together in order to help you get a better understanding of the recipe and how to make it to suit your preferences.
What kind of wine is best for French onion soup?
Including wine while cooking can elevate the flavors in your dishes. To add an extra layer of taste to your soups or while deglazing the pan, it’s better to use a dry white or red wine. Varieties like Pinot Grigio/Gris, Sauvignon Blanc, Sémillon, Chardonnay, Merlot, or Pinot Noir are excellent choices. Always choose a quality wine that you would also love to drink instead of using subpar ones.
What is the difference between onion soup and French onion soup?
The types of onions used and the broth used differentiate French onion soup from onion soup. Although onion soup can be made with a mix of onion varieties and any type of broth, French onion soup is exclusively made with yellow onions and beef stock.
Is white wine or red wine better in French onion soup?
It’s common to come across recipes that instruct you to use either red wine, white wine, or abstain from using wine altogether. Through our taste tests, we discovered that the best pairing for an all-beef broth is white wine, which is expertly utilized in the preparation of the delicious Gourmet French Onion Soup.
Why does French onion soup taste so good?
French onion soup is an incredibly flavorful dish, and the secret to its rich and complex taste lies in the caramelized onions. These onions provide such a depth of flavor that only a few simple ingredients are needed to create a delicious soup.
Bottom Line
In conclusion, bread, wine, and onion soup recipe is a classic French soup that never goes out of style. The combination of caramelized onions simmered in beef broth or white wine creates a hearty and flavorful base for this delicious soup. With the addition of a crusty French baguette and melted gruyere or emmentaler cheese on top, you’ll have a satisfying meal in no time.
This recipe is versatile and adaptable to suit any palate. You can even choose to substitute ingredients according to your preference or make variations such as adding different types of cheese or using red wine instead of white wine.
As a sommelier, I recommend pairing this soup with a full-bodied red wine such as Pinot Noir or a dry white wine like Chardonnay. The flavors and aromas of the wine complement the richness of the soup, enhancing your overall dining experience.
In summary, this bread, wine, and onion soup recipe is easy to make and perfect for any occasion. It’s great for family dinners, cozy nights at home, and even dinner parties with friends. So, go ahead try it out for yourself or share it with others – I promise you won’t regret it!
Bread, Wine and Onion Soup Recipe
Ingredients
- 5 tablespoons olive oil
- 3 lbs red onions, sliced
- 1 pinch dried thyme
- salt & freshly ground black pepper
- 1 cup red wine
- 4 1/2 cups beef stock
- 6 slices sourdough bread
- 1 garlic clove, lightly crushed but left whole
- 4 tablespoons gruyere, grated
Instructions
- Heat 3 tbsp of the oil in a large pan and add the onions, thyme and some salt. Cook over a very, very low heat for about 45 minutes, until pale golden, soft and sweet. Set aside 6 tbsp of the onions, then add the wine to the remaining onions in the pan, scraping any caramelized bits from the base of the pan with a spatula. Add the stock and bring to simmering point. Taste, season, and set aside.
- Preheat the oven to 375°F
- Rub each slice of bread with the garlic, brush with the remaining oil and cut in half. Put 6 pieces of bread in a baking dish. Distribute half the reserved onions over the bread, then put 1 tsp cheese on each.
- Put another piece of bread on top and repeat, to create a layered crouton. Bake for about 15 minutes, until golden and bubbling. Put a crouton in each of 6 serving bowls. Bring the soup back to boiling point, ladle over the croutons and serve.
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