Riesling Onion Soup with Herbed Croutons
Warm up with the irresistible flavors of Riesling Onion Soup with Herbed Croutons, a sophisticated twist on the classic French onion soup. This gourmet recipe layers deeply caramelized onions, gently simmered in fragrant dry Riesling wine and savory beef or vegetable stock, with the earthy aroma of bay leaves and thyme. Topped with crunchy, golden baguette croutons infused with parsley and oregano, and crowned with gooey, melted Gruyère cheese, this dish is a feast for the senses. Perfect for cozy dinners or elegant gatherings, this soup pairs comforting flavors with a touch of elegance. Ready in just over an hour, it’s an ideal choice for anyone seeking a heartwarming yet refined meal. Sip, savor, and let the flavors transport you.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 6 cups yellow onions, thinly sliced
- 1 teaspoon granulated sugar
- 1 cup dry Riesling wine
- 6 cups beef or vegetable stock
- 1 piece bay leaf
- 2 sprigs fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 piece baguette, sliced into 1/2-inch rounds
- 3 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped
- 0.5 teaspoon dried oregano
- 1.5 cups Gruyère cheese, grated
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the sliced onions and cook, stirring occasionally, for about 20 minutes until soft and golden brown. Reduce the heat slightly if the onions begin to brown too quickly.
Sprinkle the sugar over the onions and continue to cook for 5 more minutes to caramelize further.
Deglaze the pot by adding the Riesling wine, scraping up any browned bits from the bottom of the pot. Simmer for 3 minutes to reduce slightly.
Pour in the stock and add the bay leaf and thyme sprigs. Bring to a boil, then reduce heat and let simmer uncovered for 30 minutes. Discard the bay leaf and thyme sprigs after simmering.
Season the soup with salt and black pepper to taste, keeping the soup warm over low heat.
Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet.
Brush both sides of the baguette slices with olive oil and sprinkle each piece with parsley and oregano.
Bake the baguette slices for 8-10 minutes or until crisp and golden brown. Remove from the oven.
Switch the oven to broil setting. Ladle the soup into oven-safe bowls and place a few croutons on top of each bowl.
Sprinkle a generous amount of grated Gruyère cheese over the croutons.
Place the bowls on a baking sheet and broil for 2-3 minutes, or until the cheese is melted and bubbly. Keep an eye on them to avoid burning.
Carefully remove the bowls from the oven and let cool for 2-3 minutes before serving. Enjoy your Riesling Onion Soup with Herbed Croutons!
Nutrition Facts
Calories |
2344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.6 g | 192% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 8940 mg | 389% | |
| Total Carbohydrate | 148.5 g | 54% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 62.0 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 2103 mg | 162% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2464 mg | 52% | |
*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.
