Rich Onion Soup
User Reviews
5
Rich Onion Soup
Description
This Rich Onion Soup starts by cooking onions over medium heat with butter and a pinch of salt, stirring patiently until they achieve a deep caramel color. A splash of water may be added to prevent drying. Flour is then stirred in to form a roux that helps thicken the soup and remove raw flour taste. White wine is added and reduced to concentrate flavor before pouring in beef broth and seasonings.
Simmering uncovered for about 20 minutes allows the soup to thicken and the flavors to meld. The finished soup is deeply savory with sweet undertones from the caramelized onions and an aromatic blend of thyme and black pepper. It can be served as a starter or a warming main course alongside bread.
Leftovers keep well refrigerated for several days and reheat gently to preserve texture. The recipe notes recommend using yellow or white onions and caution against higher heat caramelization to avoid bitterness. Reduced sodium broth may require additional salt adjustments.
Ingredients
- 2 tablespoons butter unsalted
- 4 onion 6 ounces each, sliced into thin rounds, medium
- Pinch salt
- 2 tablespoons all-purpose flour
- ½ cup white wine dry
- 1 quart beef broth not low-sodium; see notes below
- ⅛ teaspoon black pepper
- ¼ teaspoon thyme dried
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
- Use yellow or white onions for the best flavor; avoid red onions for this soup.
- Cook onions slowly over medium heat to develop deep caramelization without burning.
- Add 1-2 tablespoons of water during caramelization if the pan becomes too dry to prevent sticking.
- Omitting the wine is acceptable; increase broth quantity by half a cup if skipping wine.
- If using reduced-sodium broth, taste and adjust salt accordingly before serving.
- Store leftovers refrigerated in a sealed container for 3-4 days and reheat gently at medium-low power.
- For freezing, portion soup into sealed containers or mugs and thaw covered before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 175 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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