Easy onion soup recipe produces a wonderfully rich and flavorful soup. Perfect for cold winter days, and one of the few foods you can actually taste even when you have a cold!
This easy onion soup is wonderful. It’s so rich, flavorful and comforting. It’s one of my favorite things to eat when I have a cold, because its deep flavor penetrates even through the stuffiest of noses!
I love French onion soup, but I actually 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. 🙂
My husband used to serve his onion soup with grated gruyere cheese on the side, so that if you did like cheese in your soup, you could simply stir it in. So that’s an option too.
I use a small amount of white flour in this onion soup to thicken it. It’s still a fairly low carb soup. However, if you must avoid gluten (or if you’re more of a purist than I am), 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 include using organic cornstarch, or simply omitting the thickener. I haven’t tried any of these options, though.
If you have leftovers, they keep very well in the fridge for 3-4 days. I heat them in the microwave, covered, on 50% power.
And if you’re looking for more easy and healthy soup recipes, check out my collection of soup recipes!
- 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 beef broth and the black pepper. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring often, until soup is noticeably thicker, about 20 minutes. Serve immediately.