Onion Soup with Riesling - The Alsatian Version of a Great Classic

Onion Soup - a Classic Reinvented the Alsatian Way

Onion soup is one of the most universal dishes of French cuisine. Born in Lyon's bouchons and popularised in the Parisian market halls, it has spread throughout France while retaining its humble and comforting character. In Alsace, this recipe takes on a new dimension thanks to two exceptional local ingredients: Riesling, a dry and mineral white wine that replaces or complements ordinary white wine, and Munster, a soft cheese of powerful character that crowns the grilled croutons with an incomparable gratin. The result is a more complex, more aromatic and more generous soup than the classic version - faithful to the spirit of the original dish and resolutely Alsatian in its flavours.

The Secret of Perfectly Caramelised Onions

As with Schniederspaetzle, the success of this soup rests entirely on patience in caramelising the onions. Allow 40 to 50 minutes over a low heat, stirring regularly, to obtain soft onions of a beautiful deep amber colour. It is this long caramelisation that develops the natural sugars of the onion, creates the golden colour of the stock and gives the soup its characteristic sweetness. Insufficient caramelisation produces a pale, shallow soup - there is no shortcut possible at this fundamental step.

The Traditional Recipe

Ingredients (serves 4)

• 1 kg yellow onions, finely sliced
• 60 g unsalted butter
• 1 tbsp neutral oil
• 1 tbsp plain flour
• 25 cl Alsatian Riesling
• 1 litre beef stock
• 1 bouquet garni (thyme, bay)
• 1 pinch of sugar
• Salt, freshly ground black pepper
• 8 slices of stale baguette or country bread
• 150 g Munster, thinly sliced
• 50 g grated Gruyère

Caramelising the Onions

In a large heavy-based casserole, melt the butter with the oil over medium heat. Add the sliced onions and the pinch of sugar. Cook over a low heat, stirring regularly, for 40 to 50 minutes until a beautiful deep amber colour and a soft texture are achieved. The onions should have reduced by half and be well caramelised - not burnt. Dust with flour, stir and cook for a further 2 minutes.

Deglazing with Riesling and Cooking the Stock

Pour the Riesling over the caramelised onions and scrape up the cooking juices. Reduce by half over high heat for 3 minutes. Add the hot beef stock and bouquet garni. Bring to the boil then simmer over a low heat for 20 minutes. Remove the bouquet garni, adjust seasoning with salt and pepper.

The Munster-Gratinéed Croutons

Toast the bread slices under the grill until golden on both sides. Divide the soup among individual ovenproof bowls. Place two slices of toasted bread on top of each bowl. Cover generously with Munster slices and a pinch of grated Gruyère. Grill for 3 to 5 minutes until the cheese is melted, bubbling and lightly golden. Serve immediately.

Why Riesling Rather than Ordinary White Wine?

The choice of Riesling for this recipe is deliberate. Its acidic and mineral structure, its notes of citrus and flint bring a freshness and complexity that an ordinary white wine cannot offer. Riesling deglazes the caramelisation juices with remarkable effectiveness and perfumes the stock with an aromatic subtlety that is clearly perceptible in the finished soup. Choose a simple dry Riesling - there is no need for a grand cru for cooking, but avoid wines that are too young or too simple and lack character. The same Riesling served alongside creates a natural and harmonious pairing.

Made in France

Alsace wine

Riesling from Alsace Tradition 75 cl

€14.90

(4)



Add to basket

Made in France

Alsace wine

Pinot Gris of Alsace Tradition 75 cl

Already 1 sale this month

In stock

€15.90

(1)



Add to basket

Made in France

Alsace wine

Pinot Noir Alsace Tradition 75 cl

€16.50

(2)



Add to basket

Variations and Adaptations

• Pure Munster version: omit the Gruyère and use Munster alone for the gratin - more powerful and more typically Alsatian
• Pinot Gris version: replace the Riesling with a Pinot Gris for a rounder, milder soup with lightly buttery notes
• Vegetarian version: replace the beef stock with vegetable stock - the soup loses a little depth but remains very flavourful
• Beer version: replace the Riesling with an Alsatian lager for a soup with malty notes, more rustic and equally delicious

Serving and Presentation

Onion soup is served in individual heatproof bowls, ideally ceramic, placed directly under the grill for the gratin. The presentation with the melted and lightly browned cheese spilling over the edges is both indulgent and appetising. A few fresh thyme leaves or snipped chives scattered at the last moment add the final touch of colour. A well-chilled glass of Riesling alongside completes the picture and transforms this rustic soup into a true moment of Alsatian pleasure.

A Winstub Dish par Excellence

Onion soup with Riesling is the ideal starter for an Alsatian winstub meal. It can be prepared entirely in advance - simply reheat the soup and slide the bowls under the grill at the last moment. Economical, flavourful and deeply comforting, it perfectly embodies the spirit of popular Alsatian cuisine: simple ingredients, a mastered technique and quality local produce that transform the everyday into a feast.

Made in France Master Potter

Soufflenheim Pottery

Bowl 10 cm Soufflenheim Blue Daisy Brush

Already 6 sale this month

Stock < 6 items

€15.50



Add to basket

Made in France Master Potter

Soufflenheim Pottery

Soufflenheim Daisy Blue Breakfast Bowl 13 cm

Already 10 sale this month

🔥 1 person recently added this item to their cart, join them! 🔥 1 person recently added this item to their cart, join them!

Stock < 6 items

€18.00

(7)



Add to basket

Made in France Master Potter

The containers

Soufflenheim Blue brush Soufflé mould Daisy 20 cm

Already 2 sale this month

Very low stock

€55.00



Add to basket