Onion soup is a classic that looks fancy but is easy to make. It just takes a little time and a few ingredients. After many attempts via trial-and-error, this is my favorite version. Warm-up even the chilliest winter night with this hearty soup. Every spoonful is packed with flavor!
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- 3 tablespoons (50 grams) butter
- 2 lb (½ Kg) yellow onions chopped
- 3 tablespoons (30 grams) cornstrach or flour
- 32 oz (1 liter) vegetable broth
- salt and pepper to taste
- ½ teaspoon garlic powder
- 3 thyme sprigs
- In a large saucepan or dutch oven, heat butter over medium heat.
- Add onions; cook, stirring occasionally, until deep golden brown and softened 30-40 minutes.
- Add cornstarch and mix thoroughly; cook 2 minutes longer.
- Add the vegetable broth, salt, pepper, garlic powder, and thyme. Bring to a boil.
- Reduce heat, cover the pot and let the soup simmer, stirring occasionally , for about 30 minutes.
- Turn off the heat, taste, and correct flavors if needed. Let the soup sit in the pot for 2-3 hours to intensify the flavors.
Tips and Tricks:
- Add 1 ½ cups of white wine together with the broth.
- Add 1 teaspoon brown sugar together with salt and pepper.
- Use a mix of red and yellow onions.