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.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

421 calories; protein 3.9g 8% DV; carbohydrates 35.8g 12% DV; fat 11g 17% DV; cholesterol 0mg; sodium 1311.3mg 53% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/05/2003
delicious! Read More
(7)

Most helpful critical review

Rating: 1 stars
04/22/2011
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 stock instead enough to submerge all the onions then continued following the recipe. The beef stock bumped it up to one star as it was earning none. I think to appreciate this soup you would have to be a wine connessoire and just finished your second glassful before eating it. Will not make this again but I am inspired to find a nice French onion soup recipe. Thanks anyway. Read More
(5)
7 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
08/05/2003
delicious! Read More
(7)
Rating: 1 stars
04/22/2011
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 stock instead enough to submerge all the onions then continued following the recipe. The beef stock bumped it up to one star as it was earning none. I think to appreciate this soup you would have to be a wine connessoire and just finished your second glassful before eating it. Will not make this again but I am inspired to find a nice French onion soup recipe. Thanks anyway. Read More
(5)
Rating: 4 stars
12/15/2007
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 good without the broth but we think it tasted a little better with it. I think using fresh parsley would have made this dish taste even better. Hooray for 2 buck Chuck! Read More
(4)
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Rating: 3 stars
01/26/2009
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. Read More
(2)
Rating: 1 stars
01/28/2008
We did not like it at all. Sorry... Read More
(2)
Rating: 3 stars
10/27/2010
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! Read More
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