Onion White Wine Soup
Warm up your senses with the luxurious flavors of Onion White Wine Soup, a sophisticated twist on the classic French onion soup. This recipe combines caramelized yellow onions, dry white wine, and aromatic herbs like thyme and bay leaf to create a rich, savory broth that’s simply irresistible. The addition of garlic and a touch of flour gives the soup its velvety texture, while toasted baguette slices and bubbling layers of Gruyère cheese lend an indulgent crunch and gooey finish. Perfectly balanced and deeply comforting, this dish is ideal for cozy nights or as a show-stopping starter. Don’t forget the optional sprinkle of fresh parsley for a bright, herbaceous garnish! With simple ingredients and easy-to-follow steps, this recipe promises restaurant-quality results from the comfort of your kitchen.
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Recipe Information
Ingredients
- 6 medium Yellow onions
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 4 minced Garlic cloves
- 1 cup Dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 2 tablespoons All-purpose flour
- 6 cups Low-sodium chicken or vegetable broth
- 4 sprigs Fresh thyme
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 6 slices Baguette slices
- 1 cup Gruyère cheese (grated)
- 2 tablespoons Chopped fresh parsley (optional garnish)
Instructions
Peel and thinly slice the yellow onions into half-moons.
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted.
Add the sliced onions and cook, stirring occasionally, for 25-30 minutes or until deeply caramelized and golden brown. Reduce the heat if they begin to brown too quickly.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Deglaze the pot by pouring in the white wine. Scrape the bottom of the pot with a wooden spoon to release the browned bits. Simmer for 5 minutes to let the alcohol evaporate.
Sprinkle the flour over the onion mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the broth, stirring constantly to combine. Add the thyme sprigs, bay leaf, salt, and black pepper.
Bring the soup to a simmer, then reduce the heat to low and let it cook uncovered for 20-25 minutes, allowing the flavors to meld. Remove the thyme sprigs and bay leaf before serving.
Preheat your oven broiler. Place the baguette slices on a baking sheet and toast under the broiler for 1-2 minutes per side until golden brown.
Ladle the soup into oven-safe bowls. Top each bowl with a toasted baguette slice and a generous handful of grated Gruyère cheese.
Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Remove from the oven carefully.
Garnish with chopped parsley (if desired) and serve hot.
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 4346 mg | 189% | |
| Total Carbohydrate | 180.7 g | 66% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 30.8 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1261 mg | 97% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1526 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
