Rich, Delicious Onion Soup

| April 17, 2013

Carmelized Onions are one of the most seductive kitchen aromas that gets all our gastronomical juices flowing and arouses all our “foodie” senses.

On a cool spring evening after coming in from the chilling spring rains, nothing satisfies more than turning those sweet and tangy carmelized onions into a warming bowl of onion soup.  Add bread, a crispy salad and a glass of vouvray or sancerre, left over from the soup recipe and sit back and Enjoy!

Carmelized Onion Soup


  • 1/4 cup butter, cubed
  • 3 tablespoons olive oil
  • 12 cups thinly sliced assorted onions (sweet onions, scallions, spring onions, shallots and baby leeks )
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1/4 cup all-purpose flour
  •  8 cups beef broth
  • 1-1/2 cups Vouvrey or Sancerre (drink the remaining of the bottle with dinner)
  • 8 slices French bread (1/2 inch thick)
  • 2  cups shredded gruyere cheese
  • 1/2 cup shredded  mozzarella cheese
  • 2 tablespoons grated pecorino romano  cheese

In a Dutch oven, melt butter with oil. Add the onions, salt and sugar; cook over medium heat for 15-20 minutes or until lightly browned, stirring frequently.

Sprinkle flour over onion mixture; stir until blended. Gradually stir in broth and wine. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.

Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 3-5 minutes on each side or until lightly browned; set aside. Combine the cheeses.

Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with cheese mixture. Place bowls on a baking sheet. Broil for 2-3 minutes or until cheese is lightly golden. Yield: 8 servings. YUM

Charlotte “Tish” Goldblatt



Filed in: Daily Dish