This onion soup is wonderful – a rich, golden broth of beef and sweet, caramelized onions.
I love French onion soup, but I dislike the thick slab of melted cheese that often lays on top of it, so I make mine without it.
When my husband and I were dating, years ago, he had this old, worn out cookbook. In that first winter together, he made me French onion soup out of that cookbook. It was the simplest recipe – he used a bouillon cube to make the broth! But I remember it as one of the best soups I have ever tasted. 🙂
I use a small amount of flour in this onion soup to thicken it. It’s still a fairly low carb soup, however, if you must avoid gluten, this is obviously not a good recipe for you, and I apologize for that.
You might find success with gluten free flour. Other gluten free options are using organic cornstarch, or simply omitting the thickener. I haven’t tried any of these options, though.
- 2 tablespoons unsalted butter
- 4 medium onions, 6 oz each, sliced into thin rounds
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1 quart organic beef broth, not low-sodium
- 1/8 teaspoon black pepper
- Heat the butter in a large saucepan over medium heat, about 4 minutes. Add the onions and patiently cook, stirring often, until caramelized, 15-20 minutes.
- Add the flour and mix with a wooden spoon about 1 minute, until it starts to brown.
- Add the wine. Mix well. Cook about 2 minutes, until most of the wine evaporates.
- Add the broth and the black pepper. Bring to a boil. Reduce heat to medium-low and simmer, stirring often, 20-30 minutes, until soup is noticeably thicker. Serve immediately.