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French Winemaker's Onion Soup with Red Wine
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45 min
Under an hour
Gurkerl Küche
Eine aromatische Hommage an die französische Winzertradition: Süßlich karamellisierte rote Zwiebeln, abgelöscht mit kräftigem Rotwein, verfeinert mit frischem Thymian und Rosmarin und serviert mit knusprig im Backrohr überbackenem Bergkäse-Baguette.
Preparation method
Preparation & caramelising onions
Preheat the oven to 200 °C top/bottom heat. Peel the red onions, halve them, and cut into thin half-rings. Peel and finely chop the garlic. Wash the parsley, shake dry, and finely chop. Finely grate the mountain cheese.
Melt the butter together with the olive oil in a large braising pot over medium heat. Add the red onions and let them braise gently for about 15 to 20 minutes, stirring occasionally, until soft and lightly caramelised to a golden brown. Add the chopped garlic for the last 2 minutes.
Cooking soup & finishing in the oven
Deglaze the caramelised onions with the red wine and scrape up the browned bits from the bottom of the pot. Let the wine reduce by half over medium heat for about 5 minutes until the rich flavours concentrate. Then add the beef broth, thyme sprigs, and the rosemary sprig. Bring the soup to a boil and let it simmer gently over low heat for about 15 minutes. Remove the herb sprigs before serving and season to taste with fine salt and freshly ground pepper.
Chef's tip
A velvety Pinot Noir or Austrian Zweigelt highlights the natural sweetness of the red onions in an especially elegant way and gives the soup its characteristic deep red colour.
For classic gratinating directly in the soup bowl: Ladle the hot soup into ovenproof bowls, place the baguette slices on top, sprinkle with mountain cheese, and gratinate in the oven under the grill function for about 4-5 minutes.
Ingredients
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