This onion soup is rich and flavorful. The perfect choice for cold winter days, it's warm, tasty, and comforting.
I like to make a big pot because it keeps well in the fridge for several days. I simply reheat it in the microwave.
A hot bowl of soup on a cold day (or a mug of hot chocolate) is one of life's pleasures. I make many soup recipes, including vegetable beef soup, cabbage soup, and cauliflower soup.
I enjoy them all, but this onion soup is especially good. It's rich, flavorful, and comforting. The secret is to saute the onions slowly and patiently until they are caramelized. That's where this soup gets its wonderful flavor.
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Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Unsalted butter: I love using creamy European butter, but any butter will be great.
- Fresh onions: I don't recommend using frozen onions in this recipe. Fresh onions are easier to caramelize and will yield a more flavorful soup.
- All-purpose flour: I use a little of it to thicken the soup. So, this is obviously not a gluten-free recipe.
- Dry white wine: I like to use Sauvignon Blanc. This is not a mandatory ingredient - you can omit it. But it does enhance the soup's flavor.
- Beef broth: Homemade is excellent, but store-bought is fine too. It's also OK to use chicken broth. The soup will still taste great, but its color will appear lighter.
- Seasonings: I use just a pinch of salt, freshly ground black pepper, and dried thyme. If you use low-sodium broth, taste and decide if you want to add more salt.
Variations
- You can omit the wine if you wish and increase the broth by half a cup.
- You can use chicken broth instead of beef broth. I tried both versions and liked both.
- For a creamier soup, I sometimes stir ¼ cup of room-temperature heavy cream into the soup once it's ready.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this onion soup:
Slice the onions and separate the slices into rings. Patiently cook the onions in butter until caramelized, about 20 minutes.
Mix in the flour and brown it.
Add the wine and cook to reduce it.
Add the beef broth and spices; simmer until the soup thickens, about 20 minutes.
Divide into bowls and serve.
Expert Tip
Cook the onions slowly and patiently over medium heat until they are beautifully caramelized.
This is where the soup gets its rich flavor and color. Don't attempt to shorten the process by turning the heat higher than the medium setting.
Recipe FAQs
I enjoy French onion soup but dislike the thick slab of melted cheese that often lies on top of it. So I make mine without it.
If you enjoy cheese in your soup, you could simply serve this soup with grated gruyere cheese on the side.
Indeed, this is not a gluten-free or low-carb recipe. I use a small amount of white flour to thicken the soup.
If you must avoid gluten, use a cornstarch slurry at the end of cooking. Stir in one tablespoon of cornstarch mixed with 1 ½ tablespoons of cold water and cook for 1-2 more minutes or until the soup slightly thickens.
I typically use yellow onions, but white onions work too. I don't recommend using red onions in this recipe.
Serving Suggestions
This soup is excellent, just as it is! As I said above, you can serve it with grated gruyere cheese on the side, allowing each diner to decide if they want cheese in their soup.
This soup is also good with any of the following items on the side:
Storing Leftovers
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Gently reheat them in the microwave, covered, at 50% power.
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Recipe Card
Rich Onion Soup
Ingredients
- 2 tablespoons unsalted butter
- 4 medium onions 6 ounces each, sliced into thin rounds
- Pinch salt
- 2 tablespoons all-purpose flour
- ½ cup dry white wine
- 1 quart beef broth not low-sodium
- â…› teaspoon black pepper
- ¼ teaspoon dried thyme
Instructions
- Heat the butter in a large saucepan over medium heat. Add the onions with a pinch of salt and patiently cook, stirring often, until caramelized, 15-20 minutes. If the pan becomes too dry during cooking, add a splash of water (1-2 tablespoons).
- Add the flour and mix with a wooden spoon for about 1 minute until it starts to brown.
- Add the wine. Mix well. Cook for about 2 minutes until most of the wine evaporates.
- Add the beef broth, black pepper, and dried thyme. Bring to a boil over high heat.
- Reduce the heat to medium-low and simmer, uncovered, stirring often, until the soup is noticeably thicker, about 20 minutes. Serve immediately.
Video
Notes
- This is not a gluten-free or low-carb recipe.
- I typically use yellow onions in this recipe, but white onions work too. I don't recommend using red onions.
- Be sure to cook the onions slowly and patiently over medium heat until they are beautifully caramelized. This is where the soup gets its rich flavor and color. Don't attempt to shorten the process by turning the heat higher than the medium setting!
- You can omit the wine and increase the broth by half a cup.
- You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Gently reheat them in the microwave, covered, at 50% power.
Nutrition per Serving
Made this Recipe?
If you made this recipe, please leave a comment sharing your experience with others. Thank you so much!
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Christine Saunders
What can I use in stead of the wine, please?
Vered DeLeeuw
Hi Christine,
You can omit the wine and increase the broth by half a cup.
Jaime
It is very nice, I just add a spoon of cheese and got cheesy.
Vered DeLeeuw
I'm so glad you like this onion soup, Jaime! Thanks for sharing how you serve it.
Katie
This is so delicious! This is my second time making this recipe and both times it's turned out amazing. It does take a bit longer than 20 minutes to carmelize the onions. It's worth the wait! We eat it as is, no need for bread or cheese.
Vered DeLeeuw
Yay! I'm so glad you like this recipe, Katie! Many thanks for taking the time to leave a comment. I appreciate it.
Janna Carr
This recipe is rich indeed! So flavorful. I had to cook my onions a little longer than 20 minutes to caramelize, took more like 45. I also was out of beef stock, so I used chicken and then threw in 2 beef bouillon cubes. Also threw in a couple of bay leaves and it was so delicious. Ate it without cheese and some sourdough bread to dip! So good!
Vered DeLeeuw
I'm so glad you enjoyed this soup, Janna! Thank you for your comment.
Virginia Whittier
I used your recipe to make an onion soup , didn’t want a French soup recipe. It’s turning out great, used a 1/4 cup of sherry, used lots of white onions . Love the flavors .
Vered DeLeeuw
I'm so glad you like this soup, Virginia! Thank you for taking the time to write a review.
Ann
I don't have wine or beef or chicken broth. I would like to know if I can use milk or water. I do have seasonings and red wine vinegar.
Vered DeLeeuw
Hi Ann,
You can omit the wine, but beef or chicken broth is essential to the success of this recipe and to the richness of the soup.