Onion White Wine Soup

Warm up your senses with the luxurious flavors of Onion White Wine Soup, a sophisticated twist on the classic French onion soup. This recipe combines caramelized yellow onions, dry white wine, and aromatic herbs like thyme and bay leaf to create a rich, savory broth that’s simply irresistible. The addition of garlic and a touch of flour gives the soup its velvety texture, while toasted baguette slices and bubbling layers of Gruyère cheese lend an indulgent crunch and gooey finish. Perfectly balanced and deeply comforting, this dish is ideal for cozy nights or as a show-stopping starter. Don’t forget the optional sprinkle of fresh parsley for a bright, herbaceous garnish! With simple ingredients and easy-to-follow steps, this recipe promises restaurant-quality results from the comfort of your kitchen.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 6 medium Yellow onions
• 3 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 4 minced Garlic cloves
• 1 cup Dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
• 2 tablespoons All-purpose flour
• 6 cups Low-sodium chicken or vegetable broth
• 4 sprigs Fresh thyme
• 1 Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Freshly ground black pepper
• 6 slices Baguette slices
• 1 cup Gruyère cheese (grated)
• 2 tablespoons Chopped fresh parsley (optional garnish)

Directions

Step 1

Peel and thinly slice the yellow onions into half-moons.

Step 2

In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted.

Step 3

Add the sliced onions and cook, stirring occasionally, for 25-30 minutes or until deeply caramelized and golden brown. Reduce the heat if they begin to brown too quickly.

Step 4

Stir in the minced garlic and cook for 1-2 minutes until fragrant.

Step 5

Deglaze the pot by pouring in the white wine. Scrape the bottom of the pot with a wooden spoon to release the browned bits. Simmer for 5 minutes to let the alcohol evaporate.

Step 6

Sprinkle the flour over the onion mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 7

Gradually pour in the broth, stirring constantly to combine. Add the thyme sprigs, bay leaf, salt, and black pepper.

Step 8

Bring the soup to a simmer, then reduce the heat to low and let it cook uncovered for 20-25 minutes, allowing the flavors to meld. Remove the thyme sprigs and bay leaf before serving.

Step 9

Preheat your oven broiler. Place the baguette slices on a baking sheet and toast under the broiler for 1-2 minutes per side until golden brown.

Step 10

Ladle the soup into oven-safe bowls. Top each bowl with a toasted baguette slice and a generous handful of grated Gruyère cheese.

Step 11

Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Remove from the oven carefully.

Step 12

Garnish with chopped parsley (if desired) and serve hot.

Nutrition Facts

Serving size	1291.9 grams (1291.9g)

Amount per serving	% Daily Value*
Calories	1924

Total Fat 88.70g	114%
Saturated Fat 43.80g	219%
Polyunsaturated Fat 1.30g
Cholesterol 213mg	71%
Sodium 4346mg	189%
Total Carbohydrate 180.70g	66%
Dietary Fiber 18.70g	67%
Total Sugars 30.80g
Protein 58.10g	116%

Vitamin D 24IU	120%
Calcium 1261mg	97%
Iron 10mg	56%
Potassium 1526mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.5%

Protein: 13.3%

Carbs: 41.2%