Golden Onion Soup

Recipe by ElizabethKnicely

From Woman's Day Classic and simple, there's really nothing more satisfying than a soup of sweet, caramelized onions simmered in savory beef broth.

Top Review by DailyInspiration

This is a very tasty onion soup - liked the idea of adding the balsamic vinegar. I did; however, add a touch of brown sugar to balance the flavors of the vinegar and wine. I used some smoked gruyere as that is what I had on hand. This soup will make a great lunch today. Made for PRMR, July, 2013.

Ingredients Nutrition


  1. Heat butter and oil in a large pot over medium heat. Add onions, season with 1/2 teaspoon each salt and pepper, and cook, covered, stirring occasionaly, until very tender, 12 to 15 minutes.
  2. Reduce heat to medium-low and cook, uncovered, stirring occasionally, until onions are golden brown, 20 to 25 minutes.
  3. Sprinkle with flour and cook for 2 minutes; stir in vinegar.
  4. Add wine and simmer for 3 minutes. Add thyme, broth, and 4 cups water and bring to a boil. Reduce heat and simmer for 10 minutes. Spoon soup into bowls and sprinkle with cheese and aditional thyme, if desired.
  6. MAKE-AHEAD TIP: Freeze the soup (without cheese) for up to 3 months. Thaw in the fridge overnight. Reheat, covered, in a saucepan over medium heat. Top with chese and additional thyme before serving, if desired.

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