Healthy Recipes Blog

  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
menu icon
go to homepage
  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
subscribe
search icon
Homepage link
  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
×
Home » Soup Recipes » Rich Onion Soup

Rich Onion Soup

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Mar 26, 2025
28 Comments
4.98 from 48 votes

Jump to Recipe Review Recipe

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.

Onion soup is served in a white bowl.

This onion soup is incredibly rich and flavorful. The secret is to saute the onions slowly and patiently until caramelized. That's where the soup gets its wonderful flavor. The entire recipe takes about an hour, so despite slowly cooking the onions, it's not too time-consuming.

Ingredients

The ingredients needed to make an onion soup.

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

  • Fresh onions: I typically use yellow onions, but white onions work too. I don't recommend using red onions in this recipe. I also don't recommend using frozen onions. 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 the wine and increase the broth by half a cup. But it does enhance the soup's flavor.
  • Beef broth: Homemade is great if you have it, 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. If you use low-sodium broth, taste and decide if you want to add more salt.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

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, then add the wine and cook to reduce it.

Adding flour to the onions in the skillet.

Add the beef broth and spices. Simmer until the soup thickens, about 20 minutes.

Bringing onion soup to a boil.

Divide into bowls and serve.

Onion soup is served.

5 stars rating. 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.
Katie
Read more comments

Recipe Tips

  1. 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.
  2. 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 gluten-free cornstarch mixed with 1 ½ tablespoons of cold water and cook for 1-2 more minutes or until the soup slightly thickens.
  3. For a creamier soup, I sometimes stir ¼ cup of room-temperature heavy cream into the soup when it's ready.
  4. 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, simply serve this soup with grated gruyere cheese on the side.
  5. Storage: You can keep the leftovers in a sealed container in the fridge for 3-4 days. Gently reheat them in the microwave, covered, at 50% power. You can also freeze the leftovers. I freeze this soup in individual servings in well-covered mugs and thaw it covered in the microwave.

Serving Suggestions

This soup is amazing, 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:

  • Almond flour cheese muffins
  • Almond flour bread
  • Keto crackers
  • Cheese crackers
  • Garlic bread

Recipe Card

Onion soup is served in a white bowl with a spoon and a napkin.
4.98 from 48 votes
Save this RecipeSaved! Rate this Recipe Print Recipe

Rich Onion Soup

This easy onion soup is wonderfully rich and flavorful. The perfect choice for cold winter days, it's warm, tasty, and comforting.
Prep Time10 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr
Course: Soup
Cuisine: French
Servings: 4 servings
Calories: 175kcal
Author: Vered DeLeeuw
Prevent your screen from going dark

Video

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; see notes below
  • ⅛ 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).
    Golden onions in a skillet.
  • Add the flour and mix with a wooden spoon for about 1 minute until it starts to brown.
    Adding flour to the onions in the skillet.
  • Add the wine. Mix well. Cook for about 2 minutes until most of the wine evaporates.
    Adding wine to the skillet.
  • Add the beef broth, black pepper, and dried thyme. Bring to a boil over high heat.
    Bringing onion soup to a boil.
  • Reduce the heat to medium-low and simmer, uncovered, stirring often, until the soup is noticeably thicker, about 20 minutes. Serve immediately.
    Onion soup is served.

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.
  • If you use reduced-sodium broth, taste and decide if you'd like to add more salt.
  • You can keep the leftovers in a sealed container in the fridge for 3-4 days. Gently reheat them in the microwave, covered, at 50% power. You can also freeze the leftovers. I freeze this soup in individual servings in well-covered mugs and thaw it covered in the microwave.

Nutrition per Serving

Serving: 0.25 recipe | Calories: 175 kcal | Carbohydrates: 19 g | Protein: 5 g | Fat: 7 g | Saturated Fat: 3 g | Sodium: 616 mg | Fiber: 3 g | Sugar: 8 g

Save this Recipe!

We'll email this recipe to you, so you can come back to it later!

We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.

Disclaimers

Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Share this Recipe

683 shares

More Soup Recipes

  • Pumpkin curry soup is served in a white bowl.
    Pumpkin Curry Soup
  • Cold tomato soup is garnished with a basil leaf.
    Cold Tomato Soup
  • Avocado soup is served in a white bowl.
    Avocado Soup
  • Cauliflower soup is served in a bowl with a spoon.
    Creamy Cauliflower Soup

Comments

    Leave a Comment or Ask a Question: Cancel reply

    Please be polite. If you had any issues, I would love to help you troubleshoot before you rate the recipe.

    Your email address will not be published. Required fields are marked *.


    Recipe Rating




  1. Chong Lee Cheong says

    May 30, 2025 at 2:41 am

    5 stars
    Lovely rich and simple

    Reply
    • Vered DeLeeuw says

      May 30, 2025 at 10:45 am

      I'm so glad you liked this soup, Chong Lee! Thank you very much for the review.

  2. Michelle says

    March 02, 2025 at 6:41 pm

    5 stars
    Made it for my daughter and used gluten free all purpose flour for her. It hit the spot as she was nursing a cold!

    Reply
    • Vered DeLeeuw says

      March 02, 2025 at 8:36 pm

      I'm so glad to hear, Michelle. Hope your daughter gets better quickly!

« Older Comments
A photo of Vered DeLeeuw.

Welcome!

Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

Start Here

Popular Recipes

  • Korean ground beef is served in a bowl with chopsticks.
    Korean Ground Beef
  • Sautéed shrimp are served on a white plate with a napkin.
    Sautéed Shrimp
  • Baked pork chops are served in a cast-iron skillet.
    Baked Pork Chops
  • Turkey burgers are served with lettuce and sliced tomatoes.
    Turkey Burgers
  • Three cauliflower steaks are served on a white plate.
    Cauliflower Steak
  • Baked cod is served on top of asparagus.
    Baked Cod

Footer

Logos of media outlets that featured Healthy Recipes Blog.
↑ back to top

Explore

  • Recipe Index
  • About
  • Newsletter

Terms

  • Privacy Policy
  • Terms
  • Accessibility

Copyright © 2011-2025 • The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease • All recipes were tested, photographed, and written by a human • Contact us at HealthyRecipesBlog [at] gmail.com.

Rate This Recipe

Your vote:




Please comment below. Your email won't be published. If you had any issues, I would appreciate the opportunity to troubleshoot before you rate. Please be polite. Thank you!

A rating is required
A name is required
An email is required