This easy caramelized onion soup is just like the French onion soup you find in many restaurants. It's a comfort food classic for all soup lovers. It's topped with cheesy toasted baguette and a sprig of thyme.
Why you'll want to make this recipe
It's easy. This soup isn't difficult to make, you just need is a little patience to caramelize the onions and you'll be on your way to a delicious dinner!
It's made with easy to find fresh and pantry staples. These ingredients are readily available at your neighborhood grocery store.
It's a favorite restaurant meal that can be made at home. I love being able to bring my favorite restaurant flavors home, don't you? This easy caramelized soup recipe is easier than you think and it's even better when eaten at home.
Ingredients
Step by step instructions
Cut onions in half crosswise, across the grain into thin slivers. Heat a dutch oven or stock pot (5 to 6 qt) over medium-low heat. Add butter to melt then add onions, tossing them in the butter.
Cover and cook on low for 10-15 minutes, allowing onions to soften and release some of their liquid.
Uncover pot and turn heat to medium. Continue to cook onions until caramelized and golden brown, stirring often. This will take about 30 minutes, just keep going until you reach this color.
When onions are caramelized, add the minced garlic and about ¼ cup of beer, wine, or beef broth to deglaze the pan. Stir this mixture for about 1 minute or until mostly evaporated.
Add flour, salt, pepper, and paprika if using. Stir into mixture for one minute.
Add remaining beer, beef broth, and thyme springs to soup pot. Bring back to a gently simmer, cover and cook for an additional 30 minutes.
Caramelized Onion Soup Notes and Tips
You can cut the onions crosswise or vertically. I have done them both ways and it's good either way. Vertically sliced onions will keep their shape better.
Butter or olive oil or a combination of the two can be used to caramelize the onions.
Use the best quality beef broth you can buy or make your own stock. I usually use half regular salt and half lower salt then adjust to taste. Chicken broth can be substituted or mixed, but the flavor will not be as traditional.
Paprika - any variety, is optional, but it does give the soup another flavor level. A dash or Worcestershire sauce is also a nice addition. Add before simmering.
Beer and/or wine is optional and can substituted with more broth.
I recommend fresh thyme, but you can use dried instead if that's what you have on hand. Use about ½ teaspoon and add when you add the flour.
For the toast: I recommend a softer bread-a dense sourdough will be hard to cut through with a spoon. If you prefer a heartier rustic bread, just cut it into bite sized pieces before adding it to the soup, if desired.
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Easy Caramelized Onion Soup
Ingredients
- 6 medium yellow onions about 2.5 pounds sliced thin
- ⅓ cup butter or olive oil
- 1-12 ounce bottle amber or dark beer, divided or ¼ cup white wine
- 2 cloves garlic minced
- ½ teaspoon paprika any variety; optional
- 1 tsp kosher salt
- 3 tablespoons flour all purpose
- 6 cups beef broth
- 1 baguette cut into one inch thick slices soft is better than chewy
- 2 cups shredded Swiss or Gruyere cheese or a combination of both
- Salt and pepper to taste
- 3-4 fresh thyme sprigs or ½ teaspoon dried
Instructions
- Cut onions in half then across the grain into thin slivers.
- Heat a large dutch oven (5 or 6 quart) over low heat. Add butter to melt, then add onions, tossing to coat. Cover pot and cook for about 10 minutes or until softened. Uncover pot then cook over medium heat until onions are golden brown; about 30-40 minutes.
- When onions are caramelized, add ¼ cup beer, wine or beef broth to deglaze the pan. Stir for one minute. Add add minced garlic, paprika, salt and flour to onion mixture. Stir for one minute.
- Slowly add remaining beer (if used) and and 6 cups beef broth. Stir to combine. Bring mixture to a gentle simmer, cover and simmer for about 30 minutes.
- Top with cheesy toasts and fresh thyme.
To make cheesy toasts
- Pre-heat broiler. Slice bread one inch thick. Toast each side until lightly golden. Top with shredded or sliced cheese and toast again until melted and lightly golden in spots.
Notes
- You can cut the onions crosswise or vertically. I have done them both ways and it's good either way. Vertically sliced onions will keep their shape better.
- Butter or olive oil or a combination of the two can be used to caramelize the onions.
- Use the best quality beef broth you can buy or make your own stock. I usually use half regular salt and half lower salt then adjust to taste. Chicken broth can be substituted or mixed, but the flavor will not be as traditional.
- Paprika (any variety) is optional, but it does give the soup another flavor level. A dash or Worcestershire sauce is also a nice addition. Add before simmering.
- Beer and/or wine is optional and can substituted with more broth.
- I recommend fresh thyme, but you can use dried instead if that's what you have on hand. Use about ½ teaspoon and add when you add the flour.
- I recommend a softer bread-sourdough will be hard to cut through with a spoon. If you prefer a heartier rustic bread, just cut it into bite sized pieces before adding it to the soup, if desired.
Lee
I didn’t realize how easy making French onion soup was! Great recipe.