My daughter and I ate in a restaurant that had the most incredible onion soup. I’m not usually an onion soup fan, but this one had the perfect texture and flavor. We recreated it here for all of you. It’s so good that when we made a dairy sheva brachos for my niece and had a choice for the soup, almost everyone took this.
Prepare the Soup
1. Melt butter in a four to five-quart pot. Add onions and garlic and sauté over low heat (this is crucial) until golden, about 25–30 minutes, stirring constantly. Turn up the heat for the last five minutes. Add flour and mix in well.
2. Add seven to eight cups of water (depending on how thick you like your soup) and bring to a boil. Add onion soup mix, salt, pepper, and nutmeg, and cook for 40 minutes. Add mushrooms, if desired, five minutes before the end. Add wine and stir.
3. Remove soup from heat. Taste and adjust flavorings accordingly. Garnish if desired.
4. For a special occasion, serve in bread bowls. Soup can be frozen.
I almost never use canned mushrooms. Here, I used them for convenience and to add more texture to the soup. The flavor isn’t prominent.
My connoisseur children couldn’t get enough of this!
Beat onion soup by far!!
This is the best onion soup recipe I’ve ever made
Absolutely delicious! I used a bay leaf instead of wine and really packed a punch.
This soup was super delicious!
dairy onion soup What suggestion do you have to replace the onion soup mix?
You can use vegetable or meat-less chicken bouillon. If you don’t have either of those then you can just leave it out and add your favorite spices to it.
Can I skip the wine? If I don’t have the wine can I skip it? Or it won’t be the same? Should I substitute it for something else?
You can skip it, you can add some veggie stock if you’d like.
French onion Delicious soup and easy to make just like the restaurant in
Thanks for the feedback.