Balsamic French Onion Soup

    1 hour 15 minutes

    A rich and delicious soup with caramelised onions, red wine, balsamic vinegar, beef stock and fresh thyme. Topped with a Gruyere crouton to serve.

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    Serves: 6 

    • 100g butter
    • 2 large brown onions, thinly sliced
    • 250ml red wine
    • 125ml balsamic vinegar
    • 1 litre beef stock
    • salt and pepper, to taste
    • 1 tablespoon fresh thyme, chopped
    • 6 slices French baguette
    • 1 cup Gruyere, grated

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Caramelise the onions by first browning the butter in a large saucepan, then reducing heat to medium and cooking onions until they begin to brown, about 20 minutes.
    2. Stir in the red wine and balsamic vinegar then allow it to reduce by half. Stir in the beef stock, bring to a boil then simmer for 15 minutes. Stir in the salt, pepper and thyme.
    3. Toast the bread on both sides in your ovens griller then cover with the cheese and grill again until melted. Place one piece on the top of each bowl of soup to serve.

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    Be careful with the amount of wine and balsamic, in particular the balsamic this recipe calls for a whopping 125ml!. It's far too much acid vinegar when you also take the wine into account, even after reduction. 1-2 TBSP of balsamic is more than enough. I ended up having to add baking soda to counter the acid, couldn't add sugar to counter it as the soup was already sweet enough. Unless you like hot and sour soup don't follow this recipe.  -  06 Aug 2017