French Onion Soup with Red Wine and Neapolitan Balsamic




Medium yellow onions, thinly sliced

2 Tbsps.

Robust Extra Virgin Olive Oil

3 Tbsp.

Butter Olive Oil

3 Tbsp.

Neapolitan Herb Dark Balsamic

4 sprigs

Fresh Thyme

1 clove

Garlic, minced

2 cans

Beef broth

1 Cup

Full-bodied Red Wine


Salt & Pepper to taste


Cut onions in half and slice thinly.

In large pot, add both olive oils and bring to medium heat. Add onions.

Sauté onions until they reduce greatly and caramelize to a deep golden brown. This will take some time, don’t rush it. Add garlic, thyme, salt and pepper. Add red wine and cook until liquid is reduced. Add in the balsamic and simmer for 2-3 minutes. Add broth and bring to a simmer. Simmer for 10-15 minutes. Taste and add salt if needed.

Serve in ramekins with rosemary croutons and cheese (gruyere or emmental is recommended)


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