This Easy Classic Onion Soup is a comforting bowl of deliciousness! It’s tasty, comforting, cheesy and so filling. Just what’s needed on a cold night!
Easy Classic Onion Soup Recipe
Cold season is here… so you NEED this Easy Classic Onion Soup in your life.
When the weather gets chilly, I feel the need for cooking soups. Any kind. From just a simple and quick Instant Pot Creamy Chicken Noodle Soup to Easy Instant Pot Broccoli Cheddar Soup. Anything that brings comfort to our soul and has a near-magical ability to warm our toes is welcome.
I can’t tell you how tasty this Classic Onion Soup is, so comforting, so cheesy and so filling. Personally, I eat it without the bread on top. I just add the cheese and put it in the oven to melt it a little.
For me, the secret of this delicious soup is long slow cooking. That’s it. The slow cooking process will help the soup to develop its classic and utterly intense and rich flavor.
Let’s cook this Classic Onion Soup and stay warm, everyone!
Ingredients You’ll Need
- Butter
- Yellow onions
- All-purpose flour
- Dry white wine
- Beef broth
- Fresh thyme
- Bay leaf
- Worcestershire sauce
- Kosher salt and freshly ground pepper to taste
- Crusty baguette bread (optional)
- Gruyere cheese
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- In a large pot, melt butter over medium heat. Add the onions, stir well, cover, and cook for 5 minutes. Uncover the pot, reduce heat to medium-low and continue to sauté, stirring occasionally, until onions are tender and golden brown, about 25 -30 minutes.
- Increase heat to medium-high. Sprinkle the flour over the onions and stir until combined. Add the wine, beef broth, thyme, bay leaf, Worcestershire sauce, and salt and pepper to taste. At first boil, reduce heat to medium-low and simmer, uncovered for about 30 minutes. Taste and adjust the seasoning if necessary. Remove bay leaf and discard.
- Place the rack of your oven in the center and turn the broil on.
- Distributed the soup into individual oven-proof soup bowls, place 1-2 slices of bread on top and sprinkle with plenty of Gruyere cheese.
- Broil until cheese is melted and bubbling, about 2-3 minutes. Serve immediately.
THE SECRECT TO MAKE THE BEST CLASSIC ONION SOUP
The caramelized onions are the KEY to make a to-die-for onion soup. Making caramelized onions takes about 40 minutes over the stove, so make sure to leave the onion caramelizing long enough. You know the onion are ready when they’re deep golden and sweet.
Storing & Freezing Instructions
STORE: Store the onion soup—without the bread—in an airtight container in the refrigerator for 3 – 4 days. To reheat, place the soup in a saucepan and heat it on the stovetop.
FREEZE: Freeze the cooled onion soup for up to 3 months – without the cheese and bread. Defrost in the refrigerator and reheat on the stovetop.
HOW TO SERVE THIS EASY CLASSIC ONION SOUP
I love to serve this soup with kale salad and homemade dinner rolls.
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LOOKING FOR MORE SOUP RECIPES?
- Slow Cooker Creamy Corn Soup
- Easy Avocado Mexicali Soup
- Easy Instant Pot Pumpkin Soup
- Instant Pot Creamy Chicken Noodle Soup [Video]
- Easy Instant Pot Broccoli Cheddar Soup
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Easy Classic Onion Soup
Equipment
Ingredients
- 4 tablespoons (56 g) unsalted butter
- 1 lb (450 g) yellow onions, peeled and sliced (approx. 3 large onions)
- 1 tablespoon (10 g) all-purpose flour
- 3/4 cup (180 ml) dry white wine
- 6 cups (1440 ml) beef broth
- 2 teaspoons fresh thyme
- 1 bay leaf
- 1/2 teaspoon Worcestershire sauce
- Kosher salt and freshly ground pepper to taste
- 10 -12 slices crusty baguette bread (optional)
- 2 cups Gruyere cheese, grated
Instructions
- In a large pot, melt butter over medium heat. Add the onions, stir well, cover, and cook for 5 minutes. Uncover the pot, reduce heat to medium-low and continue to sauté, stirring occasionally, until onions are tender and deep golden brown and sweet, about 30 – 40 minutes.
- Increase heat to medium-high. Sprinkle the flour over the onions and stir until combined. Add the wine, beef broth, thyme, bay leaf, Worcestershire sauce, and salt and pepper to taste. At first boil, reduce heat to medium-low and simmer, uncovered for about 30 minutes. Taste and adjust the seasoning if necessary. Remove bay leaf and discard.
- Place the rack of your oven in the center and turn the broil on.
- Distribute the soup into individual oven-safe bowls, place 1-2 slices of bread over the soup, if desire, and top with plenty of Gruyere cheese.
- Bake until cheese is melted and bubbling, about 2-3 minutes.
- Serve immediately.
- Slow Cooker Creamy Corn Soup
- Easy Avocado Mexicali Soup
- Easy Instant Pot Pumpkin Soup
- Easy Instant Pot Broccoli Cheddar Soup
- Instant Pot Creamy Chicken Noodle Soup [Video]
- Browse more recipes…
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
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- Enameled Cast Iron
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- Measuring Cup Set
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- Magnetic Measuring Spoons Set
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- 7-Inch Knife
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Originally posted November 2014, post content edited to add more helpful information, no change to the recipe in September 2021.
