Does anyone have a french onion soup recipe made with red wine?

i had a f.onion soup made with red wine at a restraunt once and i loved it! anyone have a recipe?Does anyone have a french onion soup recipe made with red wine?
French Onion Soup





1/2 cup unsalted butter


4 onions, sliced


2 garlic cloves, chopped


2 bay leaves


2 fresh thyme sprigs


kosher salt %26amp; freshly ground black pepper


1 cup red wine


3 tablespoons all-purpose flour


2 quarts beef broth


1 baguette, sliced


1/2 lb grated gruyere





Melt the stick of butter in a large pot over medium heat.


Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.


Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.


Discard the bay leaves and thyme sprigs.


Dust the onions with the flour and give them a stir.


Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.


Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes.


Season, to taste, with salt and pepper.


When you're ready to eat, preheat the broiler.


Arrange the baguette slices on a baking sheet in a single layer.


Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.


Ladle the soup in bowls and float several of the Gruyere croutons on top.


Alternative method:


Ladle the soup into bowls, top each with 2 slices of bread and top with cheese.


Put the bowls into the oven to toast the bread and melt the cheese.





http://www.recipezaar.com/229405


(*-*)Does anyone have a french onion soup recipe made with red wine?
2 tbsp. butter


2 tbsp. vegetable oil


6-7 c. (2 lbs.) thinly sliced yellow onions


1/2 tsp. sugar


2 tbsp. flour


5 (10 1/2 oz.) cans condensed beef bouillon


3 soup cans water


1 tsp. water


1 tsp. salt


Several twists freshly ground black pepper


1/2 c. burgundy or dry red wine


1/4 c. Madeira or port wine


8-10 slices toasted French bread


2 c. grated natural Gruyere, Swiss or Parmesan cheese





1. In 4-6 quart Dutch oven or kettle beat butter and oil until hot. Add onions and sugar. Cook over medium heat for 20 to 30 minutes, stirring frequently until onions are lightly browned and bottom of pan is lightly glazed.


2. Scrape glaze from bottom of pan and blend in with onions. Stir in flour and cook 1 minute.





3. Stir in beef bouillon, water, salt and pepper. Bring to boiling. Reduce heat and simmer covered for 30 minutes.





4. Stir in burgundy and Madeira. Taste for seasoning. Pour into tureen or ladle into soup bowls over rounds of bread. Pass grated cheese separately. Makes 2 3/4 quarts, 8 to 10 servings.





Traditionally served in brown earthenware bowls with covers.





To serve Gratine: Preheat oven to 450 degrees. Pour hot soup into oven proof tureen or casserole. Place 8 to 10 slices toasted French bread on surface of soup and sprinkle thickly with 1 1/2 to 2 cups grated Gruyere or Swiss cheese. Bake for 15 minutes, then place under broiler for a few minutes to brown top lightly. Ladle into soup bowls in front of guests, serving a slice of bread and melted cheese in each bowl. Of you may prepare individual oven proof soup bowls as directed above.
Real French Onion Soup





INGREDIENTS


2 tablespoons olive oil


8 large red onions, halved and thinly sliced


salt and pepper to taste


4 (14.5 ounce) cans low-sodium beef broth


1 sprig fresh thyme


1 sprig fresh parsley


1 cup sherry wine


8 (1 inch thick) slices French bread


1 cup shredded Gruyere cheese





DIRECTIONS


Heat olive oil in a Dutch oven or soup pot over medium heat. Add the onions, and season with a little salt and pepper. Cook, stirring occasionally until onions are nicely browned, about 20 minutes. This step can not be hurried, the end result will be a rich golden brown mass of onion. This is where all your flavor comes from and can take a little practice. The darker you can get the onion without burning, the better the flavor.


Slowly pour the beef broth into the soup, stirring to remove any bits of onion that may be stuck to the bottom of the pan. Add the sprigs of parsley and thyme to the soup. Bring to a simmer, and cook for 20 minutes. Do not boil. Pour the sherry into the soup, and simmer for 5 more minutes. Taste and season with salt and pepper if desired. Remove the sprigs of parsley and thyme.


Preheat the oven's broiler. Place serving bowls onto a baking sheet. Ladle the soup into serving bowls, and float a slice of bread on top of each one. Sprinkle shredded Gruyere cheese over the top. Broil for 2 minutes, or until browned. Serve immediately.
http://allrecipes.com/Recipe/French-Onio鈥?/a>





here you go!


Red wine has tradition.