French Onion Soup with White Wine: A Simple, Flavorful Twist
This French Onion Soup with White Wine is a simpler version of the classic recipe, perfect for when you don’t have oven-safe bowls. It’s packed with flavor, thanks to the caramelized onions, white wine, and beef broth, making it a delicious and hearty dish that can easily serve as a main course or a fancy appetizer. Plus, the addition of crispy baguette slices and melted cheese on top gives it that comforting, rich texture everyone loves.
Why Will You Love This Recipe?
- Simple to make – No need for fancy oven-safe bowls. This version is easy to whip up in one pot, making it accessible for any home cook.
- Rich, deep flavor – The slow-cooked onions, white wine, and beef broth create a deep, savory flavor that’s perfect for a cozy meal.
- Great for entertaining – This dish feels special and indulgent, making it a perfect choice for dinner parties or holiday meals.
Recipe Variations
- Add herbs – You can toss in fresh thyme or rosemary along with the dried thyme for extra herbal flavor.
- Use vegetable broth – Swap the beef broth for vegetable broth to make this dish vegetarian-friendly.
- Add a splash of brandy – For a more robust flavor, stir in a little brandy or cognac right after the wine.
- Try different cheeses – While Emmental is classic, you can use Gruyère, Swiss cheese, or even sharp cheddar for a different flavor.
Tools You’ll Need
- Deep pot – Essential for cooking down the onions and making the broth.
- Sharp knife – For slicing the onions thinly and chopping the garlic.
- Baking sheet – To toast the baguette slices and melt the cheese.
FAQ
Can I freeze it?
Yes, the soup itself freezes well. Store it in an airtight container for up to 3 months. When reheating, add the fresh baguette slices and cheese separately.
How should I store leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove and toast fresh bread to serve.
How long does it last?
This soup will last in the fridge for about 3 days, but it’s best enjoyed fresh.
What can I serve it with?
Serve this soup with a fresh green salad, roasted vegetables, or even a simple sandwich for a complete meal.
Is it suitable for every diet?
This version is not vegetarian due to the beef broth, but you can easily substitute vegetable broth to make it vegetarian-friendly.
Other Recipes You’ll Love
- French Onion Soup with Worcestershire Sauce
- How to Cook Costco French Onion Soup
- Caramelized Onion Bread
- Caramelized Onion and Mushroom for Steaks
- European Cabbage and Sausage Soup
- Potato and Leek Stew With Bacon
- Squash and Carrot Soup
French Onion Soup with White Wine
Equipment
Ingredients
- 1 garlic clove finely chopped
- 2½ pounds onions thinly sliced (1.2 kg)
- 1 tbsp olive oil
- 3 tbsp butter
- ½ tsp salt
- 2 tsp brown sugar
- 7 cups water 1.7 liters
- 3 beef bouillon cubes
- ¾ cup white wine 200 ml
- ⅓ tsp black pepper
- 1 bay leaf
- 1 tsp dried thyme
- 10 slices baguette
- 12 oz Emmental cheese or similar (350 g)
Instructions
- Finely chop the garlic and slice the onions into thin strips. If you have a food processor, this can speed up the process and save you from too many tears!
- In a deep pot, heat the olive oil and butter over medium heat. Add the onions and garlic. Season with salt, stir, and cover the pot. Let it cook for about 7 minutes.
- Uncover the pot, reduce the heat slightly, and let the onions cook for another 35 minutes, stirring occasionally.
- After 35 minutes, add the brown sugar and stir well. Increase the heat to medium and caramelize the onions for 15 more minutes, stirring frequently.
- Meanwhile, bring the water to a boil in a separate pot, then add the beef bouillon cubes and stir until dissolved.
- Once the onions are caramelized, pour in the white wine and let it simmer for 5 minutes.
- Add the prepared beef broth, bay leaf, thyme, and black pepper to the onions. Let the soup simmer for 30 minutes over medium heat.
- Preheat your oven to 425°F (220°C). Slice the baguette into thin pieces and lay them on a baking sheet. Lightly brush each slice with olive oil on both sides.
- Place the bread in the oven and bake for 5 minutes. Remove, flip the slices, sprinkle each with a little cheese, and bake for another 5 minutes.
- Once the soup is ready, ladle it into bowls and sprinkle each serving with the remaining cheese, letting it melt into the hot soup. Top each bowl with 2 slices of toasted, cheesy baguette and serve immediately. Enjoy!
