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In the winter, we need cozy. That’s why soup makes an amazing dinner, day in and day out. But though this healthful soup is as easy as any weeknight meal, it’s not just any old soup. A sophisticated soul and a French heritage mean a pot is worthy of a special night. Ladle a bowl, pour a glass of wine–I like Vintner’s Reserve Chardonnay, rich and bright–and huddle up in front of the fireplace or a good movie.
One of the problems with soup in general is lack of variety. I’m not talking minestrone tonight and lentil tomorrow, but rather texture of a soup as a whole. I think that most soups can use a kick from something crunchy! And that’s why we’ve got croutons-Important Ingredient Number 1.
As for the French sophistication: this soup is inspired by classic French onion soup. In that dish, sliced onions caramelize for hours, until they’re sweet and rich and homey and wonderful. I’ve kept the spirit of that alchemy intact but added kale for green goodness and eliminated the cheesy part of the topping in solidarity with our New Year’s resolutions.
To make the soup, you need a couple of homemade components around, like homemade broth and caramelized onions. Fortunately, you can make both of these elements in advance, and if you do, then the soup
As for Important Ingredient Number 2, that’s wine. The same wine you’ll sip later adds body to the soup when you simmer some in as you go. It’s kind of a miracle how this works.
In sum, you sauté and caramelize vegetables and add wine and broth. While that simmers, simply crisp up bread into croutons and keep pouring wine–this time into a glass. Now let’s go get cozy.
Ingredients That Bring This Soup Together
This soup relies on a small set of pantry staples and slow-cooked elements to build depth and comfort. Each ingredient plays a clear role, from the sweetness of caramelized onions to the crunch of garlicky croutons layered on top.
- Butter and olive oil: Used together to gently caramelize the onions and build a rich base without heaviness.
- Yellow onions: Cooked low and slow until deeply golden, forming the backbone of the soup’s flavor.
- Garlic: Added whole for mellow savoriness in both the soup and the croutons.
- Lacinato kale: Tender yet sturdy, kale adds structure and an earthy note that balances the sweetness of the onions.
- Chicken broth: Provides body and warmth while allowing the vegetables to remain the focus.
- Kendall-Jackson Vintner’s Reserve Chardonnay: Simmered into the soup to add dimension and subtle complexity, then echoed in the glass.
- Day-old bakery bread: Fried into crisp croutons for contrast and texture in every bowl.
- Salt: Essential for bringing each layer into focus as the soup simmers.
How to Make Kale and Caramelized Onion Soup
This soup comes together in a few thoughtful stages, with time spent where it matters most. Preparing the onions and kale first builds a deep, comforting base, while the croutons add contrast just before serving.
1. Caramelize the onions: Melt butter in a heavy pan over medium heat, then add sliced onions. Cook slowly, stirring only occasionally, until the onions soften and turn deeply golden. Lower the heat as needed and season with salt once fully caramelized.
2. Cook the kale: In a large pot, warm olive oil and add whole garlic cloves and kale. Cover to allow the kale to wilt, stirring every few minutes, then season with salt once tender.
3. Build the soup: Combine the caramelized onions, cooked kale, chicken broth, and Chardonnay in a large pot. Bring to a gentle simmer and cook briefly to allow the flavors to come together.
4. Prepare the garlicky croutons: Slowly warm oil in a skillet with garlic cloves until lightly golden, then remove the garlic. Increase the heat and fry bread cubes until crisp and evenly browned. Drain and season with salt.
5. Finish and serve: Taste the soup and adjust seasoning as needed. Ladle into bowls and top with garlicky croutons, serving extra on the side for added texture.
Kale & Caramelized Onion Soup with Garlicky Croutons Recipe
Recipe Type:
Soup
Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Servings:
4
Ingredients
- 1½ tablespoons butter
- 2 small onions
- Salt
- Olive oil
- 5 cloves garlic, peeled and left whole
- 1 head Lacinato kale, stems removed, chopped into bite-sized pieces
- 4 cups chicken broth, preferably homemade
- 3 tablespoons Vintners Reserve Chardonnay
- 3-4 slices slightly stale bakery bread, cut into cubes
Instructions
- Caramelize the onions: Set a heavy pan over medium heat. Add the butter and let it melt, then add the onions and cook, stirring very infrequently, until they sizzle and being to soften. Turn the flame to low, and allow the onions to slowly cook, caramelizing as they go. During this time, it is important to make sure the onions are spread as evenly as possible across the pan. Every 10 minutes or so, scrape the bottom and redistribute the onions so each gains the maximum amount of surface area. The intention is to slowly cook the onions so they sweeten in their own juices. If you stir too often, the onions will turn to mush. This process takes about 40 to 50 minutes. At the end, sprinkle the onions with salt. You can do this up to three days ahead of time. If you do, cool to room temp then store in the fridge.
- Make the kale: Heat a heavy pot with a lid over medium-high heat. Film the bottom with olive oil, then add 3 garlic cloves and the kale. If there's water clinging to the kale, that's good. If not, add a tablespoon of water. Cover the pot to let the kale cook, then uncover and stir every 3 minutes or so, until the kale is wilted. Season with salt. You can make this in advance. If you do, cool to room temperature, then store in the fridge.
- Make the soup: combine the caramelized onions, cooked kale, chicken broth, and Chardonnay in a large pot over medium heat. Bring to a simmer, then simmer for 5 minutes to let the flavors combine and the wine cook off. Taste for salt, adding enough to let the flavors pop.
- While the soup is heating up, make the croutons: over low heat, warm about ¼ inch of oil in a frying pan large enough to fit the croutons. Add the remaining 2 cloves garlic, and cook for 5 to 10 minutes, until the garlic is just the tiniest bit golden. Remove the gloves and reserve them for another use (or throw them in the soup!). Now, turn the heat up to medium-high and add the croutons. Fry, tossing the croutons so they get golden on all sides, for about 10 minutes. Remove to a paper towel to drain. Sprinkle with salt.
- Ladle the finished soup into four small bowls. Top with a few croutons and serve any extra on the side.
Pairing Kale & Caramelized Onion Soup with Wine
This kale and caramelized onion soup pairs naturally with Kendall-Jackson wines that bring balance and depth to vegetable-forward dishes. Kendall-Jackson Vintner’s Reserve Chardonnay is an especially strong match, adding layers of citrus and subtle oak that complement the sweetness of the caramelized onions and the savory notes of the kale. Its structure supports the richness of the soup while allowing the flavors to remain clear and comforting.
Served alongside garlicky croutons, the pairing feels thoughtful without being formal, making it well suited for a cozy winter dinner or a quiet night in. With each sip, Kendall-Jackson Chardonnay enhances the warmth and character of this soup, turning a simple bowl into a composed, satisfying meal.
