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.
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
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. They will give the soup an unappetizing color.
- 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. 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.
Add the beef broth and spices. Simmer until the soup thickens, about 20 minutes.
Divide into bowls and serve.
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
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.Recipe Tips
- 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.
- For a creamier soup, I sometimes stir ¼ cup of room-temperature heavy cream into the soup when it's ready.
- 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.
Recipe FAQS
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.
Yes. It's OK to use chicken broth. The soup will still taste great, but its color will appear lighter.
I don't recommend using frozen onions. Fresh onions are easier to caramelize and will yield a more flavorful soup.
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:
Recipe Card
Rich Onion Soup
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).
- 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.
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
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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.
Chosen says
Can I use oil instead of butter?
Vered DeLeeuw says
Yes, you can. 🙂
Chong Lee Cheong says
Lovely rich and simple
Vered DeLeeuw says
I'm so glad you liked this soup, Chong Lee! Thank you very much for the review.
Michelle says
Made it for my daughter and used gluten free all purpose flour for her. It hit the spot as she was nursing a cold!
Vered DeLeeuw says
I'm so glad to hear, Michelle. Hope your daughter gets better quickly!