When you cook with wine, most of the alcohol winds up evaporating, and your dish is left with the concentrated flavors of the wine, infusing it with depth and dimension. This French onion soup is no different. Make sure to top it off with cheesy bread to get that picture-perfect look.
- Serves: 4
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- ¼ cup (½ stick) unsalted butter
- 4 large onions, very thinly sliced
- 3 garlic cloves, minced
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 cup red wine
- 5 cups vegetable broth
- Freshly ground black pepper
- 4 thick slices French baguette, plus more if desired
- ½ cup shredded Swiss cheese, plus more if desired
- In a large pot, melt the butter over medium heat. Add the onions and stir to combine. Cook, stirring occasionally, for 25 to 30 minutes, until the onions are a dark golden color; do not let them burn.
- Add the garlic, fresh thyme, and bay leaf to the pot. Stir in the wine and cook until the liquid has reduced by half. Add the broth and pepper. Bring to a boil and reduce the heat to low. Simmer for 10 minutes.
- Meanwhile, preheat the broiler.
- Place the baguette slices on a baking sheet and top each slice with Swiss cheese. Place under the broiler and broil, watching carefully, until the cheese has melted and the top is lightly golden brown.
- Remove the bay leaf and thyme sprigs from the soup.
- Ladle the soup into crocks. Float a slice of toasted cheesy bread over each bowl and serve immediately.