Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 4 medium onions (6 ounces each, thinly sliced)
- Pinch salt
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1 quart beef broth (not low-sodium)
- 1/8 teaspoon black pepper
- 1/4 teaspoon dried thyme
Instructions
- Caramelize the Onions: Heat the butter in a large saucepan over medium heat. Add the thinly sliced onions with a pinch of salt. Cook patiently, stirring often, until the onions are deeply caramelized, about 15 to 20 minutes. If the pan dries out, add 1 to 2 tablespoons of water to prevent burning.
- Add the Flour: Stir in the all-purpose flour with a wooden spoon and cook for about 1 minute until the mixture starts to brown slightly, which helps thicken the soup later.
- Deglaze with Wine: Pour in the dry white wine, stirring to combine and lift any browned bits from the pan. Cook for approximately 2 minutes until most of the wine has evaporated, intensifying the flavor.
- Add Broth and Seasonings: Pour in the beef broth, then add the black pepper and dried thyme. Mix well and bring the soup to a boil over high heat.
- Simmer and Thicken: Reduce the heat to medium-low and simmer the soup uncovered, stirring often, until it thickens noticeably and flavors meld, about 20 minutes. Serve the soup hot immediately for the best taste.
Notes
- Use a good quality beef broth that is not low-sodium for the richest flavor.
- Caramelizing onions slowly is key to developing the soup's deep, sweet flavor.
- If you prefer a vegetarian version, substitute beef broth with vegetable broth and omit the butter, using olive oil instead.
- This soup pairs wonderfully with toasted baguette slices and melted cheese on top.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
