Soups are huge on the menu at our house during the fall and winter. Today, I’m sharing one of my favorite soups, Caramelized Onion Soup. I LOVE the taste of caramelized onions in just about anything. They are sweet and savory, and help boost the flavor of any dish. I love to add them to omelettes, soups, burgers and salads. They turn the ordinary into extraordinary!
The reason why I love this soup is because it’s lighter than another popular favorite, French Onion Soup Gratinee. Now, don’t get me wrong, I love soup loaded with cheese as much as the next guy, but this Caramelized Onion Soup won’t leave you feeling guilty. I did add two small baguette slices per bowl and just a small sprinkle of some gruyere cheese, and it was just as good as the cheese loaded version.
The secret to making delicious caramelized onions is to cook them nice and slow. You don’t want to rush the process or they will burn. You want to set the heat to medium, and slowly the sugars inside the onion will caramelize, and the onions will turn a rich brown and become intensely flavorful.
So grab a spoon friends, and cozy up to this sweet and savory soup this fall. You can enjoy it on its own or have it alongside a salad or even a nice, juicy burger. Either way, I guarantee it will become a favorite! Have a greet week friends!
- 1/4 cup olive oil
- 2 large white onions thinly sliced then quartered (5 cups)
- 2 large yellow onions thinly sliced then quartered (5 cups)
- 8 cloves garlic minced
- 1 sprig fresh thyme
- 1 1/2 tsp. kosher salt
- 1 tsp. ground black pepper
- 1 tsp. granulated sugar
- 1/3 cup sherry
- 1 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 4 cups beef broth
- 8 small slices baguette bread toasted
- 2/3 cup gruyere cheese, shredded
- fresh flat leaf parsley finely chopped
In a large dutch oven, heat oil over medium heat.
Add onions, garlic, thyme, salt, pepper and sugar and turn to medium low.
Cook for 50-60 minutes, until nicely browned, stirring often and scraping up browned bits from the bottom of the pot.. If onions start to stick, reduce the heat.
Add the sherry and continue to cook until almost evaporated, about 4 minutes.
Discard the thyme sprig.
Stir in butter until melted.
Add the flour and cook for one minute.
Slowly stir in the broth and increase the heat to medium.
Simmer for 20 minutes.
Place some soup in each bowl, top with two slices baguette, some shredded gruyere, and another small ladle of soup.
Sprinkle with fresh parsley.