French Onion Soup With Red Wine

Person cutting slices of bread

This French onion soup recipe is equally simple as it is full of flavor highlighted by caramelized onions and melted emmentaler cheese.  Enjoy with our Reserve French demi-baguette.

Recipe and images by: Eat Your Beets

  • 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

French Onion Soup La Brea Bakery Eat Your Beets

  1. In a large stockpot, over low heat, melt ghee & add onions.
  2. 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.
  3. Once onions are soft & golden, add in the garlic & stir until fragrant.
  4. Then add ½ cup of red wine, springs of thyme & bay leaf.
  5. Simmer on low until most of red wine is absorbed.
  6. Then add broth & simmer on medium heat until warm. 
  7. 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.
  8. Place the baking sheet in the oven & broil for 2-3 minutes, watching closely until cheese is melted.
  9. Remove the baking sheet from the oven & set aside.
  10. Season the soup with salt & pepper to taste.
  11. Remove the bay leaf & sprigs for thyme.
  12. Ladle soup into 4-6 bowls & top with cheese bread + extra shredded cheese.
  13. Serve immediately after adding bread.

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