French Onion Soup

French Onion Soup

It's chilly out, warm up with this French Onion Soup recipe featuring our Sauvignon Blanc!
Total Time 1 hour 30 minutes
Course Soup
Cuisine French


  • 1 Oven safe pot


  • 4 Large Onions
  • 1 Stick Butter Divided
  • 2 cloves Garlic Minced
  • 1 Cup Oak Creek Vineyards Sauvignon Blanc
  • 2 Sprigs Rosemary or Thyme
  • 2 Bay Leaves
  • 8 Cups Beef Broth
  • 1 Whole Baguette
  • 2 Cups White Cheddar Cheese


  • Thinly slice four onions, removing skin, and cut in half.
  • Melt half a stick of butter in a cast iron pot, once melted add the onions. Cut up the remaining stick of butter and place on top of the onions.
  • Cook the onions on low heat for 45 minutes, stirring every 5-10 minutes. The onions will become golden brown and caramelized.
  • Add 2 cloves of minced garlic and 1 cup of Oak Creek Sauvignon Blanc to deglaze.
  • Place 2 sprigs of thyme and 2 bay leaves in the pot with 8 cups of beef broth. Let simmer for 30 minutes, add salt to taste.
  • Cut baguette into thin slices and place on a baking sheet and broil for 5 minutes or until golden brown.
  • Grate 2 cups of white cheddar cheese.
  • Either in the large pot or in smaller ramekin, place the baguette on top of the soup and top with cheese.
  • Place in oven at 350 degrees until the cheese is melted.
  • Serve with a glass of our Sauvignon Blanc and enjoy!  
Keyword cheese, garlic, onion, rosemary, winter

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