Sage French Onion Soup

It is funny being in culinary school at night because I never cook for myself at home! I am looking forward to my weekends so that I can use up all the meat and fish in my freezer! This weekend was too hectic for that though; I was a chef assistant for a 170 person PLATED DINNER wedding! I am loving getting all the experience! Luckily I have a lot of soup made and in my freezer as well, for those busy days. With the cold weather coming, is a great time for soup!

I cannot believe that I have yet to post a French onion soup recipe. BUT, I am so happy that I haven’t because I just created my best version yet- this was at 3 AM at the peak of my insomnia too! This version has sage and the caramelized onions are deglazed with wine before the broth is added- yes wine sounds good in everything at 3 AM. The sage and reduced wine give this soup much more body and flavor. Another step that I always include in my French onion soup, and you should as well, is adding a small amount of raw butter at the end of cooking; this adds a richer and more pronounced flavor. I hope you enjoy this soup as much as I do!

Sage French Onion Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 3 tbsp butter, divided
  • 2 yellow onions, sliced
  • 3 cloves garlic, minced
  • ½ cup dry white wine
  • 4-6 cups beef broth (depending on thickness desire)
  • 2 tbsp minced sage leaves
  • salt & pepper (to taste)
  • shredded Swiss and/or Mozzarella cheese
  • toasted sourdough bread
  1. Melt 2 tbsp of butter in a large saucepan. Add the onion and caramelized (about 20 min). NOTE: Be sure not to burn the edges, if they are beginning to burn you can add a small amount of water to the pan.
  2. Add the minced garlic and cook until fragrant (about 2 minutes).
  3. Deglazed the pan with white wine. Pour the mixture into a large pot and add the beef broth. Bring to a boil, then reduce heat.
  4. Stir in the minced sage and season to taste with salt and pepper.
  5. Serve topped with cheese and a side of toasted bread to dip.
Any other bread can be substituted for the sourdough, croutons are great as well.

Related Posts

This entry was posted in Recipes, Soup and tagged , , , , , , , . Bookmark the permalink.

Comments are closed.