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3.87 from 30 votes

Better Than Steakhouse Onion Soup

Prep Time4 hours
Cook Time5 minutes
Total Time4 hours 5 minutes
Course: 50 of the Best Easy Soup Recipes for Families
Cuisine: American
Keyword: onion, soup
Servings: 6
Author: Sweet Basil

Ingredients

  • 3 Tablespoon Butter unsalted
  • 1 teaspoon Salt
  • 1 Clove Garlic
  • 1/2 teaspoon Brown Sugar
  • 6 Onions Walla Walla Sweet, sliced in 1/4” pieces
  • 2 Cups Water
  • 2 Tablespoons Worcestershire sauce
  • 2 ½ Cups Beef Broth
  • 4 Cups Chicken Broth
  • 6 Sprigs Thyme fresh
  • 1 Bay Leaf
  • Salt and Pepper to taste
  • Baguette sliced
  • 2 Cups Gruyere Cheese shredded
  • 1 Tablespoon Parmesan Cheese Shredded
US Customary - Metric

Instructions

  • Heat the oven to 400 degrees and coat a large dutch oven with nonstick spray inside the pot to help release the onions. 
  • Add the butter, salt, garlic, and brown sugar then top with the onions. Cook, 1 hour covered with the lid (use foil if you don’t have a lid), remove the pot from the oven and stir the onions being sure to scrape up any browned bits from the bottom of the pan. Place back in the oven and continue to cook until golden, another 1 1/2 hours, being sure to stir and scrape again after 1 hour. 
    3 Tablespoon Butter, 1 teaspoon Salt, 1 Clove Garlic, 1/2 teaspoon Brown Sugar, 6 Onions
  • Remove the pot from the oven and place it over medium high heat on the stove top to bring your soup to a boil. With the lid off, continuously, slowly stir the onions until everything begins to brown and all liquids evaporate, about 6 minutes. Stir in 1 cup of water in 1/2 cup water increments, allowing the water to evaporate out each time. Continue deglazing the pot, adding a little water, this time 1/4 cup at a time until you've used another 3/4 and then a final 1/4 cup and deglazing until the onions are dark brown. Add in the Worcestershire and deglaze one final time. 
    2 Cups Water, 2 Tablespoons Worcestershire sauce
  • Add in the broths, thyme sprigs, bay leaf, and salt. Increase the heat to high heat and bring everything to a simmer. Lower and cover the pot for 30-60 minutes. Remove all herbs, and season to taste with salt and pepper. 
    2 ½ Cups Beef Broth, 4 Cups Chicken Broth, 6 Sprigs Thyme, 1 Bay Leaf, Salt and Pepper
  • Heat the oven to 400 and place the bread slices on the pan, then slide into the oven to pre-crisp the bread. Turn the oven to broil and place the rack up higher to the element while still leaving space for the soup bowls. Add soup to a bowl, top with bread and sprinkle with both cheese. Place under the broiler until melted and allow to rest outside the oven for 5 minutes then enjoy
    2 Cups Gruyere Cheese, Baguette, 1 Tablespoon Parmesan Cheese

Video

Notes

*This soup is best made a day in advance to allow the flavors to meld and develop. 
*Store left overs for 3-4 days in the refrigerator.

Nutrition

Serving: 1Cup | Calories: 302kcal | Carbohydrates: 13g | Protein: 17g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 1608mg | Potassium: 427mg | Fiber: 2g | Sugar: 6g | Vitamin A: 640IU | Vitamin C: 22mg | Calcium: 510mg | Iron: 1mg