This easy onion soup recipe makes a wonderfully rich and flavorful soup. 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.
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.
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.
- You can omit the wine if you wish, although it does enhance the soup's flavor.
- 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.
Onion Soup Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
- Slice the onions and separate the slices into rings. (Photo 1).
- Patiently cook the onions in butter until caramelized. This should take about 20 minutes. (Photos 2-3).
- 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 is thickened, for about 20 minutes. (Photos 4-6).
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.
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 recipe, nor is it low-carb. 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.
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:
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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Rich Onion Soup Recipe
- 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
- ⅛ teaspoon black pepper
- ¼ teaspoon dried thyme
- 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.
- 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 in this recipe.
- 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 sertting!
- 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.