Red Onion Soup

Embrace the rich, bold flavors of the season with our exquisite Red Onion Soup. This hearty and aromatic soup elevates the humble red onion into a culinary masterpiece, delivering a symphony of taste with every spoonful. Slowly caramelized onions melt with fragrant herbs, creating a velvety texture and deep savory taste that will warm your soul. Whether you're seeking comfort on a chilly evening or a standout starter for a special occasion this soup is a testament to the beauty of simple, quality ingredients. Join us on a journey of culinary delights as we unravel the secrets behind this delectable creation.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Soup

Cuisine: American

Keyword: Red Onion Soup, Soup

Servings: people

Calories: 320kcal

Author: George - U Keep Cooking

Equipment

6 Quart Dutch Oven

Ingredients

1½ Pounds Red Onion (5 Medium) (thinly sliced)
½ Stick Unsalted Butter
3 Leeks (washed well and thinly sliced)
1 Cup Yellow Onion (diced)
1 Tsp Garlic (minced)
2 Tbsp Balsamic Vinegar
1 Tsp Dries Thyme
1 Cup Dry Red Wine
5 Cups Chicken Stock
4 Cups Beef Broth
Salt and Pepper (to taste)
6 Slices French Bread (toasted)
1/2 Cup Gruyere Cheese (grated)

Instructions

Heat butter in a large heavy-bottomed soup pot over medium heat.
Add red onions, leeks, yellow onion, and garlic and cook. Stirring occasionally, for about 12-15 minutes.
Lower the heat to the lowest possible setting and continue to cook, stirring occasionally, for about 30 minutes or until the onion mixture is rich in color and almost a deep brown.
Stir in the vinegar and thyme and cook for a couple of minutes.
Add the red wine, raise the heat, and bring it back to a simmer. Simmer for about 10 minutes or until some of the wine has cooked off.
Stir in chicken and beef stock and season with salt and pepper. Bring to a simmer again and then lower the heat. Cook for about 20 minutes or until the soup has developed a rich brown color and is very aromatic.

Prepare the French Bread and Gruyere Cheese Topping:

You can do this in a couple of ways. Instead of turning on my oven, I chose to use my air fryer, But if you don't have an air fryer I guess the broiler will do:
On a baking sheet place the 6 slices of french bread and top each of them with the shredded Gruyere cheese. Place under the broiler for 2-3 minutes (watch it carefully) until the cheese is golden brown and bubbly.

Putting everything together:

Ladle the soup into bowls and top each bowl with a slice of the broiled cheesy French bread. Allow the soup to soak into the bread. This combination is absolutely amazing. You can thank me later.
Serve Immediately and Enjoy!

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