I like to make a big pot of it because it keeps well in the fridge for several days. I suppose you won’t be shocked to learn that soup is my favorite lunch to have during the winter. It’s one of life’s pleasures, for sure - savoring a bowl of steaming hot soup (or drinking hot chocolate!) on a truly cold day, one of those days where no matter how many layers you wear, you can’t seem to get warm. This soup is especially good. It’s rich, flavorful, and comforting. The secret is to cook the onions slowly and patiently until they are caramelized. That’s where this soup gets its wonderful flavor.
Ingredients
You’ll only need a few simple ingredients to make this rich onion soup. 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 is definitely the way to go. 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 great, but store-bought is fine too. It’s also fine 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, you might want to add a bit more salt, so taste and decide.
Instructions
Making this onion soup is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
You start by patiently cooking the onions in butter until caramelized. This should take about 20 minutes.Now, mix in the flour and brown it.Next, add the wine and cook to reduce it.Add the beef broth and the spices and simmer until the soup is thickened, about 20 minutes.
Expert tip
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 medium!
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
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.For a creamier soup, try stirring ¼ cup of room-temperature heavy cream into the soup once it’s ready.
Serving suggestions
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 almond flour cheese muffins or with almond flour cheese biscuits.
Storing leftovers
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Gently reheat them in the microwave, covered, on 50% power.
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