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
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
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.
Pam says
Nice easy recipe, will make again. Only thing I did different was use low salt beef broth, for dietary reasons and added one teaspoon kitchen bouquet. Am glad I made this!
Vered DeLeeuw says
I'm glad you enjoyed this soup, Pam! Thank you for sharing your tweaks.
Stephanie says
Just made this soup. It hit the spot. straightforward and simple but surprisingly delicious! This recipe is going into my family's recipe book.
Vered DeLeeuw says
Wonderful, Stephanie! I'm so glad you enjoyed this recipe.
Jean says
Excellent! Substituted sugar with MAPLE SYRUP.
Vered DeLeeuw says
Hi Jean,
I'm glad you enjoyed this recipe, however, it does not include sugar.
Jennice says
I didn't have any broth or wine so I had to use just water. it still came out good and my husband made some nice bread to dip in it. Next time, I will be using the broth. oh, and I carmelized the onions in about a tablespoon of evoo.
Vered DeLeeuw says
Glad you liked it, Jennice!
Skye says
Quick and easy stovetop method when you want onion soup without turning it into a big production. Tastes great. I added shredded cheese on top of each bowl. Delicious!
Vered DeLeeuw says
Thank you so much for the comment, Skye! I'm so glad you enjoyed this soup.
BDJ says
Tasted better than expected, but I added also a spoonful of marmite.
Vered DeLeeuw says
I'm glad you enjoyed this soup! Marmite is great. My Dutch grandma used to add it to her chicken broth.
Christine Saunders says
What can I use in stead of the wine, please?
Vered DeLeeuw says
Hi Christine,
You can omit the wine and increase the broth by half a cup.
Jaime says
It is very nice, I just add a spoon of cheese and got cheesy.
Vered DeLeeuw says
I'm so glad you like this onion soup, Jaime! Thanks for sharing how you serve it.
Katie says
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.
Vered DeLeeuw says
Yay! I'm so glad you like this recipe, Katie! Many thanks for taking the time to leave a comment. I appreciate it.
Janna Carr says
This recipe is rich indeed! So flavorful. I had to cook my onions a little longer than 20 minutes to caramelize, took more like 45. I also was out of beef stock, so I used chicken and then threw in 2 beef bouillon cubes. Also threw in a couple of bay leaves and it was so delicious. Ate it without cheese and some sourdough bread to dip! So good!
Vered DeLeeuw says
I'm so glad you enjoyed this soup, Janna! Thank you for your comment.
Virginia Whittier says
I used your recipe to make an onion soup , didn’t want a French soup recipe. It’s turning out great, used a 1/4 cup of sherry, used lots of white onions . Love the flavors .
Vered DeLeeuw says
I'm so glad you like this soup, Virginia! Thank you for taking the time to write a review.
Ann says
I don't have wine or beef or chicken broth. I would like to know if I can use milk or water. I do have seasonings and red wine vinegar.
Vered DeLeeuw says
Hi Ann,
You can omit the wine, but beef or chicken broth is essential to the success of this recipe and to the richness of the soup.