Red Onion Soup
Warm, comforting, and irresistibly rich, Red Onion Soup takes a classic French-inspired recipe to new heights with the subtle sweetness of deeply caramelized red onions. This soul-soothing dish is made with a base of buttery red onions, garlic, fresh thyme, and a splash of dry white wine, simmered in savory vegetable stock and finished with a hint of balsamic vinegar for a tangy depth of flavor. Topped with crisp slices of toasted French bread and a golden, bubbly layer of Gruyère cheese, this soup is a perfect balance of hearty and elegant. Ideal for a cozy lunch or an impressive dinner starter, it’s an easy yet refined dish to share with loved ones. Whether you're seeking a vegetarian twist on classic onion soup or simply a flavorful, warming meal, this recipe is sure to satisfy.
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Recipe Information
Ingredients
- 6 medium red onions
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 large garlic cloves
- 4 sprigs fresh thyme
- 1 bay leaf
- 0.5 cup dry white wine
- 6 cups vegetable stock
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 slices French bread
- 1.5 cups grated Gruyère cheese
Instructions
Peel and thinly slice the red onions. Mince the garlic cloves.
In a large, heavy-bottomed pot, melt the butter with olive oil over medium-low heat.
Add the sliced red onions, garlic, thyme sprigs, and bay leaf into the pot. Sauté gently, stirring frequently, for 25–30 minutes until the onions are deeply caramelized and golden brown.
Deglaze the pot by pouring in the white wine, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes until the wine has reduced by half.
Add the vegetable stock to the pot and bring to a gentle simmer. Let the soup cook for another 20 minutes to develop flavors.
Remove the thyme sprigs and bay leaf. Stir in the balsamic vinegar, salt, and black pepper. Taste and adjust seasoning as needed.
Preheat the broiler in your oven. While the soup is finishing, toast the slices of French bread lightly on a baking sheet.
Ladle the soup into oven-safe bowls. Place a toasted slice of French bread on top of each bowl and generously sprinkle the grated Gruyère cheese over the bread.
Place the bowls under the broiler for 2–3 minutes, or until the cheese is melted and bubbly. Keep a close eye to prevent burning.
Carefully remove the bowls from the oven, allow to cool slightly, and serve the soup hot. Enjoy!
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1751 mg | 76% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 15.0 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 549 mg | 42% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1004 mg | 21% | |
*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.
