French Onion Soup with Red Wine
4 servings
60 minutes
French onion soup with red wine is the essence of cozy French cuisine, embodying the age-old tradition of transforming simple ingredients into a refined dish. This aromatic soup originated from rustic cooking and has become a symbol of gastronomic elegance in France over time. Caramelized onions enriched with rich notes of red wine give the soup a deep, sweet flavor with a hint of acidity. The meat broth softens the flavor nuances, creating a harmonious balance. The finishing touch is crispy croutons topped with melted cheese, adding textural contrast. This soup is perfect for cold evenings when you want to warm up with something comforting and hearty. It is served hot, generously sprinkled with fresh parsley that refreshes the taste and makes the presentation even more appealing.
1
Cut the onions lengthwise, place them cut side down, and slice into thin half-rings (no thicker than 5 mm). Heat butter and vegetable oil in a large skillet. Add the onion, thyme, salt, and pepper, and sauté over medium heat, adding garlic. Cover and cook over moderate heat for 15-20 minutes, stirring frequently.
- Onion: 5 piece
- Butter: 50 g
- Vegetable oil: 3 tablespoons
- Thyme: 2 pieces
- Garlic: 5 clove
- Salt: to taste
- Ground black pepper: to taste
2
Pour in the wine, increase the heat, and let the wine evaporate. Add the broth, bring it to a boil, and remove any fat and foam if it appears. Cook on low heat for 45-60 minutes without covering, removing foam as needed.
- Dry red wine: 0.5 l
- Meat broth: 1 l
3
Check the broth for taste, season if necessary, and pour into warmed plates. Distribute the onion on the plates, sprinkle with parsley, and place cheese croutons on the surface of the soup.
- Parsley: 40 g
- Fried bread (grenki): to taste
