With temperatures beginning to cool down, soup season is upon us! Try this classic French onion soup with some of your favorite dry red wine. We recommend Braganini Reserve Merlot, Braganini Reserve Cabernet Franc, or Coastline Red!
- 1/2 cup unsalted butter
- 4 onions, sliced
- 2 garlic cloves, chopped
- 2 bay leaves
- 2 fresh thyme sprigs
- Salt and pepper
- 1 cup red wine
- 3 tbsp all-purpose flour
- 2 qts beef broth
- 1 baguette, sliced
- 1/2 pound Gruyere, grated
- Melt the stick of butter in a large pot over medium heat.
- Add the onions, garlic, bay leaves, thyme, salt and pepper and cook until the onions are soft and caramelized (~25 min).
- Add wine, bring to a boil, reduce heat and simmer until the wine has evaporated and the onions are dry (~5 min).
- Discard the bay leaves and thyme sprigs. Dust the onions with the flour and stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.
- Add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
- Preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown (~3 min).
- Ladle the soup in bowls and top with cheesy baguette slices.