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Rich Onion Soup
5 from 141 votes

Rich Onion Soup

Rich Onion Soup is made by slowly caramelizing thinly sliced onions in butter, then thickening with a flour roux and deglazing with white wine. Beef broth, black pepper, and thyme add depth and earthiness. The soup simmers until thickened, delivering a savory and comforting flavor with a silky texture.

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

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

    Cup of Yum
  1. 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).
  2. Add the flour and mix with a wooden spoon for about 1 minute until it starts to brown.
  3. Add the wine. Mix well. Cook for about 2 minutes until most of the wine evaporates.
  4. Add the beef broth, black pepper, and dried thyme. Bring to a boil over high heat.
  5. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 175

% 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.