Caramelized onion soup takes the classic French onion soup concept and amplifies it by focusing on the art of perfect caramelization. The slow, patient cooking transforms ordinary onions into something magical - deeply sweet, complex, and utterly irresistible.
This soup requires time but minimal effort. The onions do all the work as they slowly release their sugars and develop a rich mahogany color. The result is a soup that's both elegant and deeply comforting.
Caramelization Science
- Low and slow: Key to deep flavor
- Maillard reaction: Creates complexity
- Patience required: 45-60 minutes minimum
- Don't rush: High heat burns, not caramelizes
Tips for Perfect Caramelization
- Use a wide, heavy-bottomed pot
- Slice onions evenly for uniform cooking
- Stir occasionally, not constantly
- Add a pinch of sugar to speed up
Serving Suggestions
- Crusty bread for dipping
- Gruyère cheese on top
- Fresh thyme garnish
- Special occasion worthy
Caramelized Onion Soup
Rich soup with perfectly caramelized onions.
Nutrition per serving
245Calories
6gProtein
28gCarbs
12gFat
3gFiber
16gSugar
Ingredients
Instructions
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Start caramelizing. Melt butter with oil in a large, heavy pot over medium heat. Add onions and sugar. Stir to coat. Cook, stirring occasionally, for 45-60 minutes until deeply caramelized and mahogany colored.
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Deglaze. Add sherry and scrape up any browned bits from the bottom. Cook until most liquid has evaporated.
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Add broth. Add broth, thyme, and bay leaves. Bring to a boil, then reduce heat. Simmer 20 minutes.
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Finish. Remove thyme stems and bay leaves. Season with salt and pepper. Serve immediately.
Recipe Notes
- Gratinée style: Top with cheese and broil until bubbly.
- Make ahead: Onions caramelize well in advance.
- Slow cooker: Caramelize onions on low 8-10 hours.
- Storage: Refrigerate 5 days. Freezes well 3 months.
