Description
This savory French Onion Soup from beef stock and red wine is packed with flavor and topped with melty Gruyere cheese over bite-sized pieces of crispy sourdough toast.
Ingredients
Units
Scale
- 2 large sweet onions (sliced)
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 1 tsp salt (plus extra for seasoning broth as desired)
- pepper
- 1 tbsp coconut sugar
- 1/3 c dry red wine (I used cabernet – you can sub white if preferred)
- 4 cups beef stock
- fresh thyme (3-4 sprigs)
- 3–4 slices of sourdough, toasted and cubed
- 2 cups shredded Gruyere Cheese
Instructions
- Prep Your Ingredients: Slice up your onions
- Heat Up Your Pan: Add your butter and extra virgin olive oil into a cast iron pot over medium heat and melt down together
- Caramelize Your Onions: Add in your onions, 1 tsp of salt, and 1 tbsp of coconut sugar and stir to coat the onions evenly. Periodically stir your onions over medium heat allowing them to cook down and caramelize – this will take 10-15 minutes.
- Deglaze With Red Wine: Once your onions are caramelized, add in your wine and stir for 3-5 minutes until it’s cooked down
- Simmer: Add in your beef stock and fresh thyme, then cover your pot and allow to simmer for 15 minutes
- Prepare Your Sourdough: While your soup simmers, turn on your broiler to heat up. Drizzle your sourdough with olive oil and sprinkle salt and pepper over the top, then broil on each side for 2-3 minutes until crispy
- Taste and Season: Uncover your soup and taste the broth to check if it needs salt or pepper – season accordingly
- Assemble and Serve Your Soup: Ladle your soup into over-safe dishes and top it off with your toasted sourdough chunks and Gruyere cheese. Broil on high for 2-3 minutes until your cheese is melted and slightly golden and crispy on top. Serve with a fresh rosemary garnish on top
- Prep Time: 15
- Cook Time: 25
- Category: soup