Friday, January 21, 2011

Onion Soup at its Best

We are a family that loves our you may find may find many recipes pertaining to this complimentary dish to a half-sandwich, a salad or as a meal. This past week, I made one of our all time favorites....onion soup.

You will not twist anyones arm when it comes to this recipe. It has been tweeked to fit our tastes, but there is one ingredient that you will typically not find in onion soup and that is chicken broth. We tend to like soups that are chicken broth based rather than beef based. I am not for sure why. One ingredient that my husband enjoys adding to give it more of a zing is a bit of sherry or red wine to the broth. It is good too!

Onion Soup
3 tablespoons olive oil
2 large Vidalia onions, sliced finely
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
4 cups chicken broth
4 slices french bread (that you lay on the top of the soup
Sliced/shredded mozzerella cheese that is sprinkled on top of the bread before placing in the broiler
Ovenproof ramekins

In a saucepan, heat the olive oil over medium heat and add the onions, salt, and pepper. Cook these four ingredients until the onions are tender (almost sauted). Add the thyme and broth to the onion mixture and simmer for about 15 minutes.

Divide the onion soup between the four ovenproof ramekins. Place the bread among the ramekins. Top each slice of bread with cheese). witPlace under the broiler, until the cheese is golden and bubbly and serve.


  1. Your onion soup recipe is very similar to the one I use, and we use chicken broth in ours too. Just not fans of beef broth, have done also with just a vegetable broth but always go back to the chicken.
    Thanks for your onion soup recipe to try.

  2. I hope that you like it. I am going to try it with vegetable like you mentioned just to see the difference. Thank you for the idea!