Whenever I eat a dish I love at a restaurant, I love the challenge of trying to make it home. There’s a local restaurant near us that has this amazing red wine onion soup. This soup is so good that someone I know who used to be a french onion soup hater, orders it every time we go to this place. So naturally I needed to try to replicate it. I got close to the real deal. I want to try it with a higher ratio of wine to beef stock, but I haven’t had a chance yet.
Update: I tried another version of this recipe. See Red Wine Onion Soup 2.0.
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1 large vidalia onion, thinly sliced
3-4 cloves garlic, minced
2 tbsp butter
1 cup red wine
3 cups beef stock
4 tsp worcestershire
3 tbsp Maggi liquid seasoning (This can be hard to find. Just use a little more Worcestershire if you can’t find it.)
¾ tsp thyme, or 4 sprigs fresh
2 bay leaves
Stale French bread
Gruyere cheese, thinly sliced
Asiago cheese, thinly sliced
Makes 4-6+ servings, depending on the size of your soup crocks.
Heat butter in dutch oven. Add garlic, onions, & thyme. Add some salt (couple of pinches). Cover to cook, stir occasionally. Cook until onions are soft. When the onions are soft, uncover and cook until golden.
Deglaze with some of the wine. After you’ve deglazed, just pour the rest in. Add beef stock, more salt, bay leaves, Worcestershire, and Maggi.
Bring to boil. Reduce and simmer for about 30 minutes. Taste a few times and salt until it tastes salty enough.
Cut bread into cubes. Put 4 cubes into each bowl (or more, depending on size of soup crocks. I used Le Creuset mini cocottes*. The bread in these filled about 1/2 of each.)
Ladle soup into bowls. Let the bread absorb broth for a few seconds and add more soup if needed.
Top with alternating layers of gruyere and asiago. (2 layers of each)
Place the bowls onto a sheet pan. Broil until it’s melty and a little golden.