Rich Onion Soup

Name: Rich Onion Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 4 medium onions; Pinch salt; 2 tablespoons all-purpose flour; ½ cup dry white wine; 1 quart beef broth; ⅛ teaspoon black pepper; ¼ teaspoon dried thyme

User Reviews

5.0

141 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
4 servings
Calories
175 kcal
Course
Soup
Cuisine
French

Rich Onion Soup

Winston Campbell

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This easy onion soup is wonderfully rich and flavorful. The perfect choice for cold winter days, it's warm, tasty, and comforting.

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Ingredients

Servings

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

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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 Information

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Serving 0.25recipe Calories 175kcal (9%) Carbohydrates 19g (6%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 3g (15%) Sodium 616mg (26%) Fiber 3g (12%) Sugar 8g (16%)