A great-tasting onion soup takes time, so avoid making it if you are in a hurry. Caramelizing onions to a deep, rich, flavorful brown can take 45 minutes or longer. While it takes some time, the soup is easy to fix with just five ingredients and is so delicious and satisfying. This is an excellent soup to serve as for lunch, and it’s hearty enough to serve for dinner
- 3 tablespoons unsalted butter
- 4 medium onions sliced into 1/4-inch lengthwise pieces (about 6 cups)
- 2 (10 1/2-ounce) cans condensed beef broth
- 2 cans water (about 2 3/4 cups)
- 4 slices French bread(approximately 1 inch thick)
- 1/2 cup coarsely grated Gruyere cheese, more for serving
- Garnish: Chives, sliced
Steps to Make It
- Gather the ingredients.
- In a large non-stick skillet or saute pan over medium-low heat, melt the butter. Sauté the sliced onions for about 30 to 45 minutes, or until very soft and golden brown in color. Stir them frequently. If they are browning too quickly or scorching, turn the heat to low. It takes time to get that sweet caramelization, so don’t try to rush it.
- In a medium saucepan or Dutch oven, combine the beef broth with the cooked onion and bring to a boil. Reduce the heat to low and cover the pan. Simmer for 25 to 30 minutes.
- Meanwhile, position a rack 4-inches from the broiler. Heat the broiler and place the bread on a foil-lined baking sheet. Toast until golden, 30 to 45 seconds.
- Remove from the oven, flip the bread, and divide the cheese between the slices. Return to the oven and broil until the cheese is melted, 20 to 30 seconds.
- To serve, pour the onion soup into four individual soup bowls. Float a slice of toasted French bread, cheese side up, in each bowl and sprinkle with extra cheese. Garnish with chives, if using.
- Serve and enjoy!