Delicious Red Wine Soup Recipe for a Cozy Night In
Good day, food enthusiasts! Are you in the mood for a warm bowl of soup that will tease your taste buds? Look no further because I present to you my red onion, red wine soup recipe with parmesan bruschetta.
This delectable and easy-to-make soup is perfect for those cozy nights spent by the fireplace, shivering with coldness. The combination of red onions, garlic cloves, and fresh thyme creates a potent aroma that will fill your home with warmth and comfort.
But what really sets this recipe apart is the addition of red wine, which enhances the flavors of the soup and adds a distinct depth to its taste. As the soup simmers on your stove, the smell will become more intense, making you drool with anticipation.
To top it off, the parmesan bruschetta adds a crunchy texture to the dish and balances out its sweetness. With its cheesy goodness, you won’t be able to resist taking a second helping.
So what are you waiting for? Bring out your ladles and let’s get cooking. This red onion, red wine soup with parmesan bruschetta will surely become a staple on your dinner menu.
Why You’ll Love This Recipe
My dear friends, let me paint you a picture – imagine indulging in a bowl of piping hot, deep red onion soup that is infused with the luxurious addition of red wine. Sounds divine, doesn’t it? But wait, there’s more! Alongside the soup, imagine biting into a crisp and warm Parmesan bruschetta that oozes with the salty and creamy flavors of the cheese.
Now that I have your attention, let me tell you why you’ll simply adore this recipe. Firstly, this soup takes classical French onion soup to a whole new level by incorporating red wine into the mix. The result? A rich and velvety texture that is packed with complex flavors that will leave your taste buds dancing.
Secondly, the Parmesan bruschetta perfectly complements the hearty and rich flavors of the soup with its delicate yet robust crunchiness. This delectable combination will undoubtedly leave you wanting more.
Furthermore, this recipe is incredibly versatile. You can substitute some of the ingredients as per your preference or to use what’s available in your pantry, but I highly recommend adhering to the original recipe for maximum satisfaction.
In conclusion, for those who are looking for an easy-to-multi task dinner menu or an appetizer worth impressing your guests with- look no further than this delicious Red Onion and Red Wine Soup with Parmesan Bruschetta recipe. Trust me; one spoonful of this soup and one bite of the bruschetta- you’ll be hooked!
Ingredient List
Here are the ingredients you need to prepare this delicious Red Onion, Red Wine Soup With Parmesan Bruschetta recipe:
For the soup:
- 8 red onions, sliced
- 4 cloves of garlic, finely minced
- 4 bay leaves
- 1 sprig of fresh thyme
- 2 ounces butter
- 8 cups chicken broth or vegetable stock
- 1 bottle red wine (use a medium-bodied wine)
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
For the bruschetta:
- Baguette or any toasted bread of your choice.
- Parmesan cheese, grated
- Fresh mozzarella
- Extra virgin olive oil
Garnish:
- Balsamic vinegar
Ensure that you get fresh ingredients to make the best dish possible.
The Recipe How-To
Time to dive into the cooking process! This red onion and red wine soup with parmesan bruschetta recipe is simple, elegant, full of flavor and easy to make.
Prep time
Before we start cooking, let’s do some preparation. Slice 8 red onions thinly, crush 4 cloves of garlic, and pick the leaves off the sprig of fresh thyme. Get a large pot or Dutch oven ready.
Cooking the onions
Heat up 4 tablespoons of butter and 4 tablespoons of olive oil over low heat in your pot. Put in the sliced onions and garlic. Stir occasionally until they are cooked down, soft and caramelized, which may take up to 20-25 minutes.
Adding wine and reducing
Add a bottle (750ml) of dry red wine to the pot with the onions. Cook on medium-high heat until it comes to a boil, then reduce to a simmer for around 10 minutes or until it reduces by about half.
Covering with broth and bay leaves
Pour in 3 cups of chicken broth or vegetable broth, then add 4 bay leaves, and the thyme leaves at this point. Bring it back up to a simmer over medium heat again.
Simmering more
Let everything simmer with occasional stirring for around 30 minutes or until it has developed into a flavorful soup. Discard bay leaves before serving.
Making Parmesan Bruschetta
While your soup is simmering, cut a baguette into thin slices, brush them with some extra virgin olive oil, toast until golden brown under broiler or grill. Take them out from the oven, top each bread slice with shredded fresh mozzarella cheese plus grated Parmesan cheese mixture then put them back under broiler/gill until melted golden browned.
This recipe setting includes preparing homemade vinaigrette, dinner menu, butternut squash, couscous salad, tomato bruschetta, and crispy bacon.
Enjoy your meal!
That’s it! You’ve made a great autumn-winter soup with a wonderful depth of flavor from the red wine that pairs perfectly with cheesy garlic bread. This recipe serves around 6 people in larger portions or 10-12 smaller ones as a starter course.
Substitutions and Variations
Verily, there are many ways to customize this soup and bruschetta recipe to thy taste preferences. Forsooth, if thou art in want of variations or substitutions for the ingredients, here are some suggestions.
Firstly, if thou art not a great lover of red onions or have yellow or white onions instead, thou mayest use them instead without much issue. But beware: it may affect the color of the soup and make it less vibrant.
Secondly, if thou dost not have fresh thyme at hand, thou mayest substitute for dried thyme without worry. Remember however that dried spices may be stronger in flavor than fresh ones.
Thirdly, shouldst thou not have red wine at thy home, thou canst try using white wine instead of red wine for a lighter soup. Or, if thou dost not prefer to use alcohol at all, thou couldst replace the wine with chicken broth instead.
Fourthly, if parmesan cheese is not to thy liking or availability, you can swap it out for gruyère cheese or even cheddar cheese instead. However, nothing quite beats the sharpness and tangy flavor of parmesan atop the soup and bruschetta.
Lastly, for those desiring an extra kick to their bruschetta topping, crispy bacon bits or diced fire-roasted tomatoes could be added to create more depth and flavors to this classic appetizer.
In conclusion, with these substitutions and variations possibilities are endless. With a bit of creativity and experimentation, you can create your own unique version of this delicious red onion and red wine soup with parmesan bruschetta!
Serving and Pairing
This red onion and red wine soup with parmesan bruschetta is a hearty and delicious dish that can be served as a main course or as an appetizer for any dinner menu. The creamy texture of the soup pairs perfectly with the crispy and flavorful parmesan crostini.
To elevate your dining experience, I suggest serving this soup with a light salad, such as a couscous salad or a butternut squash and fire-roasted garlic salad. These salads provide a complimentary contrast to the rich flavors of the soup while also adding to the nutrition of the meal.
As for wine pairing, you cannot go wrong by choosing red wine to complement the main ingredient of the dish. With its bold flavor profile, red wine precisely matches the robust taste of the soup. Try pairing it with a full-bodied Merlot or Cabernet Sauvignon that has notes of blackberry, plum, or black currant to enhance the richness of the soup.
For those who prefer white wine, you may serve this dish with a crisp white wine like Sauvignon Blanc or Viognier. These wines’ acidity removes any heavy feeling from the soup’s creaminess while maintaining a balance between flavors.
If you crave something else other than wine, you can also pair this soup with some beer. Go for darker beers like Stout and Porter. Their roasted flavors are perfect for bringing out the earthy taste of onion and garlic in this soup.
In conclusion, this red onion and red wine soup with parmesan bruschetta dish is delectable in its own right. But by pairing it rightly, you could enhance its flavors even further to create an unforgettable dining experience.
Make-Ahead, Storing and Reheating
If you’re planning to make this red onion, red wine soup in advance, it’s best to keep the soup and parmesan bruschetta separate until ready to serve. You can make the soup up to three days beforehand and store it in an airtight container in the refrigerator.
To reheat this wine soup parmesan bruschetta recipe, simply place the desired amount of soup in a pot over medium heat and add chicken stock or water as needed to reach the desired consistency. Reheat gently, stirring occasionally, until heated through.
To prepare the parmesan bruschetta, toast your bread and top it with freshly grated parmesan cheese. You can also add a little bit of olive oil and garlic for extra flavor. To serve, simply reheat the bread in a preheated oven until golden brown and crispy.
Whether you’re meal prepping for the week ahead or saving leftovers for later, this red onion and red wine soup is perfect for make-ahead meals. Simply portion the soup into individual containers or freezer bags and freeze for up to three months.
When ready to reheat, thaw in the refrigerator overnight before reheating on the stove as directed above. This will ensure that each serving retains its rich flavor profile and high-quality ingredients.
Overall, this wine soup parmesan bruschetta recipe is an easy dish to make-ahead, store, and reheat without sacrificing taste or quality.
Tips for Perfect Results
To ensure that your Red Onion, Red Wine Soup with Parmesan Bruschetta turns out perfectly, here are some tips to follow:
1. Use a good quality red wine: The quality of the red wine you use will directly affect the taste of your soup. So, choose a good quality red wine for this recipe as it will bring rich and complex flavors to the soup.
2. Allow the onions to caramelize: The caramelization process for onions brings out their natural sweetness and enhances their flavor. So take your time when sautéing the onions and allow them to caramelize slowly over low heat.
3. Use fresh thyme sprigs: Using fresh thyme sprigs instead of dried thyme will create a more robust flavor for your soup.
4. Don’t skip the Parmesan Bruschetta: While the soup is a star on its own, don’t underestimate the power of the parmesan bruschetta which serves as an excellent accompaniment to the soup. Serve it warm and crispy along with the soup.
5. Use extra virgin olive oil and butter: Using high-quality extra virgin olive oil and butter when cooking this recipe will add richness and depth to the flavors.
Follow these tips closely, and you’ll be able to serve up a delicious, flavorful, and warming bowl of Red Onion, Red Wine Soup with Parmesan Bruschetta that’s sure to impress friends and family alike!
Bottom Line
In conclusion, this recipe for red onion and red wine soup with parmesan bruschetta is truly a remarkable dish that I highly recommend. It’s a delicious and heart-warming soup that is perfect for any cold evening or winter event, and the savory parmesan bruschetta is an ideal complement. This recipe is full of flavors that will satisfy your taste buds, such as red onions, garlic cloves, red wine, fresh thyme, and ground cinnamon. Additionally, the ingredients are easily adaptable to suit your tastes and preferences. Lastly, it’s incredibly easy to make this soup with just a few simple steps and ingredients.
This soup can be served as an appetizer or a main course paired with your favorite side dishes. Furthermore, it pairs well with various wines such as white wine or even balsamic vinegar.
All in all, cooking this recipe is a must-try! It’s sure to impress even the pickiest of eaters at any dinner party or gathering. So go ahead, give it a try, and you’ll be convinced that this recipe will quickly become one of your favorite ones to enjoy during any meal or occasion.
Red Onion, Red Wine Soup With Parmesan Bruschetta Recipe
Ingredients
- 3 cups red wine
- 1 sprig fresh thyme
- 2 ounces butter
- 4 tablespoons olive oil
- 8 red onions, sliced
- 4 garlic cloves, chopped
- 2 teaspoons tomato paste
- 4 cups chicken broth
- 2 tablespoons balsamic vinegar
- 1 teaspoon ground cinnamon
For the bruschetta
- 4 slices country bread
- 5 ounces mozzarella cheese
- extra virgin olive oil, for drizzling
- 2 ounces freshly grated parmesan cheese
Instructions
- In a large pan heat the red wine, bring to the boil, lower the heat and reduce by half. Add the tomato paste, chicken broth and a few sprigs of thyme. Stir and leave to one side.
- In a hot pan melt the butter with the olive oil. Add the red onions and garlic and cook gently over a medium heat until the onions are sweet and tender - this will take at least half an hour. Stir occasionally.
- Add the reduced wine mixture to the onions and simmer for 15 minutes.
- Make the bruschetta:
- Drizzle extra virgin olive oil over the bread.
- Sprinkle with a liberal layer of grated parmesan and mozzarella and place under the broiler to brown.
Add Your Own Notes
Nutrition
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