This French Onion Soup with Red Wine recipe is sponsored by La Brea Bakery. As always, all opinions remain my own.
I have to be honest, some days I do not enjoy cooking. Some days, it is definitely a chore. I do have 4 kids, after all. That said, obviously, having a food blog means the scale rarely tips in that direction but sometimes it happens.
After a particularly frustrating day last week, I went into my normal ‘time to make dinner’ routine & something changed. As I got started chopping, pan on the skillet, ghee melting slowly… something inside me softened & I realized – sometimes I feel so strongly that a good, solid meal can heal just about anything. It could have also been the wine…
I went downstairs to find my oldest – hiding away after we’d had an argument about something, or nothing – I wrapped my arms around his neck. “I know you’re frustrated,” I said, “but I’m making your favorite… & there’s cheesy bread“!
I realized, that’s how much of life goes. Our life lends itself to chaos: 4 kids, busy military family, husband who is overworked, kids in sports & music + anything I’m ever trying to do with my blog. I’m sure we have lots of things that are constant but I always know we have a solid anchor at the dinner table. That place that has the ability to bring us all together (most) nights of the week, where we can come mad, we can come sad, we can come happy or a bit rambunctious. We all get to show up & even if someone decides not to eat (which definitely happens from time to time) we’re all together for better or worse.
How to prepare my French onion soup with amazing red wine
The Fortuna Wheat in the Reserve French demi-baguettes I used for the French onion soup recipe were grown in the wheat fields of Big Sky Country, Montana. Where the soil, climate, topography, and weather of the farm differentiates it from any other area. The result from the cracked wheat berry is a crisp crust and creamy crumb, that embrace the beauty of farming and the true taste of artisan bread.
Looking for more tasty recipes using La Brea Bakery bread? Check out this Shakshuka with Chevré & Fresh Herbs.
Hungry for more soup recipes? Check out my Curried Butternut Squash Soup.
Oh & one more thing… you already know it’s going to take some time to caramelize the onions but you may also be wondering: what is the best cheese for French onion soup? The cheesemonger & I had a brief chat about this last week & we were both on the same page. Although many recipes will call for Gruyere, personally I (& the cheesemonger, for what it’s worth) am more fond of using Emmentaler for French onion soup. I feel like it melts a bit faster than Gruyere & it’s also a bit less salty which helps if you’re using a store bought broth. If you feel especially compelled to Gruyere, don’t let me stop you. But if your cheese allegiances are open, I’d say give Emmentaler a try.
The recipe for my French onion soup with red wine
- PREPARATION TIME: 10 mins
- COOK TIME: 50 mins
- TOTAL TIME: 1 hour
- AUTHOR: Trisha
- SERVES: 6 servings
- 3 Tablespoons Ghee (or similar cooking fat like butter)
- 3 lbs Yellow Onions, peeled & thinly sliced (approx weight – about 4-5 onions)
- ½ cup Red Wine (something semi dry, don’t overthink it)
- 2-3 cloves Garlic, sliced
- 2 springs fresh Thyme
- 1 Bay Leaf
- 6 cups Beef Broth
- Salt & Pepper to taste
- 2 La Brea Bakery Reserve French Demi-Baguette, sliced into 1.5-2 inch slices
- 8 oz Emmentaler Cheese, grated
- In a large stockpot, over low heat, melt ghee & add onions.
- Sweat onions, stirring occasionally so they don’t burn, for at least 30-45 minutes or until a deep, golden color. The longer you cook the onions over a low to medium heat the sweeter they will be. Just keep stirring.
- Once onions are soft & golden, add in the garlic & stir until fragrant.
- Then add ½ cup of red wine, springs of thyme & bay leaf.
- Simmer on low until most of red wine is absorbed.
- Then add broth & simmer on medium heat until warm.
- While the broth is simmering, line sliced bread on a baking sheet & top with shredded cheese. You can also reserve some of the cheese for serving.
- Place the baking sheet in the oven & broil for 2-3 minutes, watching closely until cheese is melted.
- Remove the baking sheet from the oven & set aside.
- Season the soup with salt & pepper to taste.
- Remove the bay leaf & sprigs for thyme.
- Ladle soup into 4-6 bowls & top with cheese bread + extra shredded cheese.
- Serve immediately after adding bread.