French Onion Soup with Sweet Red Wine | Cajun 911 Cuisine
This Cajun 911 French onion soup leans into deep Southern comfort, using sweet red wine to enrich slow-caramelized onions and leftover roast to create a heartier, more soulful broth. It’s a practical, flavorful way to stretch leftovers while building a rich Louisiana-style soup that feels intentional, warming, and timeless.
INGREDIENTS
Caramelized Onions
4–5 large yellow onions, thinly sliced
3 Tbsp butter
1 Tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 cup sweet red wine
Soup Base
1 Tbsp flour, optional
6 cups beef broth
1 cup leftover roast, shredded or chopped
1 bay leaf
2–3 fresh thyme sprigs or 1/2 tsp dried thyme
Topping
French bread slices, toasted
Gruyère, Swiss, or Provolone cheese
INSTRUCTIONS
1. Caramelize the Onions
Melt butter and olive oil in a heavy pot over medium-low heat. Add onions, salt, and black pepper. Cook slowly, stirring often, for 25–35 minutes until deeply golden and caramelized. Add the sweet red wine and continue cooking until reduced and glossy.
2. Build the Broth
If using, sprinkle flour over the onions and cook for 1 minute. Add beef broth, leftover roast, bay leaf, and thyme. Bring to a gentle simmer and cook for 20–30 minutes.
3. Prepare the Toast
While the soup simmers, toast French bread slices. Top with cheese and broil until melted and bubbly.
4. Assemble
Remove thyme stems and bay leaf from the soup. Ladle hot soup into bowls and top each with a slice of cheesy toasted bread.
SERVING IDEAS
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Serve as a comforting lunch or dinner
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Pair with a simple green salad
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Add to holiday or cold-weather menus
- Perfect for using leftover roast beef
NOTES
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Sweet red wine adds depth and subtle sweetness without bitterness
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Leftover roast enriches the broth and adds body
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Soup tastes even better the next day
RECIPE PAIRINGS AND HELPFUL LINKS
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Pair with other Cajun comfort soups and stews
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Serve alongside Southern sides or simple salads
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