Easy Caramelized Onion Soup

caramelized onion soup in a bowl with thyme and cheesy toasted bread

Course: Soups

Cuisine: International

Prep Time: 15

Cook Time: 1 15

Total Time: 1 30

Servings: Servings

Calories: 419kcal

Author: Nikole Berg

This easy 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.

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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.

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