*This recipe originally appeared in October 2018, everything is the same, I have just updated the recipe card.
Ok guys this is about my favourite soup recipe of all time…I will eat it anytime, but right now – this snowy, blowy weather is the absolute best time!
This recipe makes a pretty decent batch (6 to 8 servings), but if you want to get crazy like me – double it and put some in the freezer to have for a later date. It’s totally worth doing it all at once as it is time-consuming.
But, all amazing things take a little bit of time and effort don’t they? Especially old school French dishes.
So I’m not going to waste anymore of your time, I’m just going to give you the recipe which will become something you make frequently I hope, at least a couple of times each year.
I have been working on this recipe for long time and settled on this. I love the addition of duck stock because it adds a richness to the soup that is AMAZING. But as I mentioned above – the recipe can easily be altered to suit your tastes and needs.
- 10-12 small yellow onions (about 8 cups), quartered and sliced
- 2 tbsp butter*
- 2 tbsp extra virgin olive oil
- 2 cups red wine*
- 4 cups of beef stock*
- 2 cups of duck stock*
- 3 sprigs of thyme
- 2 sprigs of rosemary
- salt and pepper to taste
- TO GARNISH
- A few slices of bread (I use baguette, but any kind of crusty bread will work)
- Grated gruyere (or substitute, parmesan, asiago, pecorino, gran padano or Swiss)
- Add the olive oil and butter to a large pot over medium heat. Once butter is melted, add the onions and a bit of salt. Toss until coated. Turn the heat down to low/med and cook until the onions are very soft and caramelized, (about 45 minutes), stirring occasionally.
- Once the onions have caramelized (they will be a dark golden brown), add 1/4 cup of the red wine to the onions, to deglaze the pan, give them a stir and turn the heat up to medium and add the rest of the red wine. Let it come to a boil then add the beef stock, duck stock, thyme and rosemary. Give the soup a stir and let come to a boil again. Then turn the heat down to low and let simmer for an hour.
- Remove the thyme and the rosemary and season to taste with salt and pepper.
- Turn the broiler on. Ladle the onion soup into oven-safe bowls and top with the slices of bread. Put the bowls on a baking sheet and in the oven until the bread is crispy. Then remove from oven and add the cheese. Put back in the oven until the cheese is melted and bubbly.
- Sprinkle with fresh thyme and serve immediately.
*I like to use a French pinot noir in the soup, but you can also use another dry red wine, a dry merlot works well too. If you have an issue with red wine, you can replace with a dry white, or sherry but I would decrease the amount to one cup and replace with more stock.
*You can also omit the red wine altogether if you want or need to and simply replace with more stock (and I suggest also 2 tbsp of red wine vinegar).
*If you like things the way they are but you can’t find duck stock, you can replace with chicken stock or more beef stock.
*If you are vegetarian or vegan you can alter the recipe to suit your dietary requirements. You can replace the butter with more extra virgin olive oil or vegan butter. You can also use vegetable stock in place of both the beef stock and duck stock. You may need to season a little more to get that richness. You can top with a vegan meltable cheese.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 359Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 53mgSodium: 486mgCarbohydrates: 15gFiber: 2gSugar: 6gProtein: 16g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators and not from My Sweet Mess. Although we do attempt to provide as accurate nutritional information as possible, these figures are only estimates.
And don’t worry, if you have to make changes it wills till be delicious. I have made it with only veggie stock, all beef stock, without red wine, and so on. The recipe makes a damn good soup. I just think it’s the best the way I presented it to you here.
So whatcha waiting for, get cooking!
And if you love soup recipes, here’s a few more for you to try:
If you make this recipe, I’d love to hear your thoughts – comment here! And if you like it as much as I do, please Pin It for others to see or post a pic and tag me on Instagram @mysweetmess and hashtag #mysweetmess so I can see what you’re cooking.
Till the next recipe,