Intoxicating Onion Soup

Intoxicating Onion Soup

6

"This is a delicious onion soup that uses red wine for liquid - but don't worry, despite its title you'll only be drunk on happiness! This is delicious served with garlic bread. The salt can be reduced, and the wine should have a 0 or 1 sugar code."
Saved
Save
I Made it Rate it Share Print

Ingredients

45 m servings 421 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1311 mg
  • 52%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Melt the butter or margarine in a large saucepan over medium heat. Add the onions and saute for 10 minutes, or until onions become caramelized. Add the garlic, thyme, salt, brown sugar and 2 cups red wine.
  2. Stir well, bring to a boil and continue to heat until soup has reduced by half. Add the remaining 2 cups red wine and the parsley. Reduce heat to low, cover and simmer for 20 minutes.

Reviews

6
  1. 7 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

delicious!

Most helpful critical review

Yikes. Once the wine reduced by half, I had a taste and decided there was no way this would be edible once the remaining wine was added. So I took the advice of other reviewers and added beef ...

delicious!

Yikes. Once the wine reduced by half, I had a taste and decided there was no way this would be edible once the remaining wine was added. So I took the advice of other reviewers and added beef ...

This soup was pretty good. We were a little skeptical at first...wine and onions??? We cut it down to two servings, used dried parsley and added half a can of chicken broth. It tasted pretty goo...

It's too strong as written (though it may depend ALOT on which wine you use). I cut it with 2 cups of beef stock (made from oxo cubes) and it was gorgeous.

We did not like it at all. Sorry...

Way too much wine for our tastes as written, bade again with 1 cup of dry Bordeaux, 3 cups of beef stock and 1 cup of water and it was perfect. Love the pure onioniness though!