This traditional French Onion Soup is made by simmering thyme-seasoned caramelized onions in a rich red wine and beef broth. Serve topped with crusty bread and melted gruyere cheese for a decadent better-than-restaurant french onion soup.
Table Of Contents
This Red Wine French Onion Soup recipe is rich, comforting and full of fantastic flavor. Topped with creamy melted cheese, you have a satisfying and incredible dinner for cold winter nights. It's a classic soup made with sweet onions and dry red wine for the ultimate flavor.
I use the same flavorings to make this Instant Pot french onion chicken dinner, and it's fantastic. And if you love cozy soups, check out my Italian tortellini soup, chicken parmesan soup and beef barley next.
Ingredients
Traditional french onion soup is made with these ingredients:
For the broth:
- Sweet onions
- Garlic
- Thyme
- Salt + pepper
- Bay leaves
- Red wine *see note below
- Beef broth [or bouillon cubes + water]
- Flour
For the bread topping:
- Gruyere cheese: Swiss cheese is also delicious if you don't have gruyere.
- Crusty baguette
- Paprika
Chef's Tips
- Sweet onions will give the soup the best flavor, but yellow onions are fine in pinch.
- Using real red wine and not cooking wine is what makes this soup better than any restaurant. A dry red wine creates a truly rich and decadent broth that will make you never want to stop eating it. Cabernet Sauvignon and Pinot Noir are my favorites. They give it stunning flavor.
Instructions
- Cut the onions into thin slices and dice the garlic clove.
- In a large skillet or pan, melt the butter over medium-high heat until it's foamy. Add the sweet onions, minced garlic, dried thyme and bay leaf.
- Cook for 25 minutes, until the onions are caramelized. Stir it every so often, but not too much. You want to give the onions a chance to brown, but not burn.
- Add the red wine and simmer over low heat until the liquid is mostly evaporated, about 5 minutes.
- Discard the bay leaf. Sprinkle the onions with flour and cook on low heat for 2-3 minutes, stirring often so the flour doesn't burn.
- Add the beef broth and simmer for 10 minutes. Season with salt and pepper to taste.
- While the broth simmers cut the crusty bread into six ½ inch slices. Toast until golden brown. Slice the gruyere cheese.
- Transfer the cooked onion soup to the soup crocks. Top with the sliced bread and cheese, layering the cheese slices over the bread. Sprinkle with a dash of paprika. Broil under high heat for 2-3 minutes, until the cheese melts and begins to turn golden. Remove from the broiler and let cool for 5-10 minutes before serving.
French onion soup tastes best when eaten fresh, right off the stove. You should serve it immediately if possible, but warming up in the microwave later in the day is the next best thing.
Recipe FAQs
A dry red wine like Pinot Noir or Cabernet Sauvignon work great. Merlot is a great choice also. Stay away from sweet wines.
Yes, white wine is another option for using wine in french onion soup.
You can use additional beef broth, red or white cooking wine or simply leave out the wine entirely.
Recipe
Red Wine French Onion Soup
Equipment
Ingredients
- ¼ cup unsalted butter
- 2 large sweet onions sliced
- 1 clove garlic minced
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ cup red wine Pinot Noir, Cabernet Sauvignon or Merlot
- 1 ½ tablespoon all-purpose flour
- 4 cups beef broth
- 1 large crusty baguette loaf
- 8 slices gruyere cheese
- paprika to taste
- salt to taste
- black pepper to taste
Instructions
- In a large skillet or pan, melt the butter over medium-high heat until it's foamy. Add the sweet onions, minced garlic, dried thyme and bay leaf. Cook for 25 minutes, until the onions are caramelized. Stir occasionally.
- Add the red wine and simmer over low heat until the liquid is mostly evaporated, about 5 minutes.
- Discard the bay leaf. Sprinkle the onions with flour and cook on low heat for 2-3 minutes, stirring often so the flour doesn't burn.
- Add the beef broth and simmer for 10 minutes uncovered. Season with salt and pepper to taste.
- While the broth simmers cut the crusty bread into six ½ inch slices. Toast until golden brown. Transfer the cooked onion soup to the soup crocks. Top with the sliced bread and gruyere cheese, layering the cheese slices over the bread. Sprinkle with a dash of paprika. Broil under high heat for 2-3 minutes, until the cheese melts and begins to turn golden. Remove from the broiler and let cool for 5-10 minutes before serving.
Notes
Nutrition
Margaret Anderson says
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Hi I just made the Onion soup today. It came out SO good!!!! I just added a very small beef boulion and I didnt have fresh garlic so I used dry minced garlic. It is very good!!!!!
Thank you!
Anonymous says
Hi I just made this soup today. It came out SO good. It tastes great.Only thing I added was a beef boulion(small). And I used minced(dry) garlic. VERY GOOD!!
Thank you
Brenda says
Where can I save this recipe to Pinterest? I do not have a printer.
Kristina Tipps says
Hi Brenda- there is a "pin recipe" button on the recipe card at the bottom and a red pinterest save button at the bottom of the page.
Jerika says
This savory Traditional French Onion Soup is one of my comfort foods!:) Thanks!:)
Madeleine says
Wow, this was the best french onion soup ever. The wine definitely made a huge difference in taste. Will make many more times!