I’m going to tell you right off the bat that this recipe takes quite a while to prepare. If you’re in a rush, this is no soup project to undertake, but if you’ve got the time, I highly recommend it. It’s outrageously tasty and it’s very memorable.
There isn’t much to the ingredient list for this soup. Most of what you’ll need comes in the form of onions. Beyond that is some butter, broth, thyme and Parmesan cheese. Of course there’s the salt and pepper, but not much more than that. This abbreviated ingredient list was part of the allure as I was browsing recipes to put together. Sometimes I just want something simple.
There’s a lot of standing around waiting for the onions to caramelize when preparing this recipe. That part of the process takes about an hour. The onions eventually turn darker in color, but that doesn’t happen for approximately 45 minutes. At one point, I got nervous thinking that I had done something wrong. They turned darker though and that’s exactly the time when the onions sweeten up and begin to taste like magic. Add the other ingredients and you’ll have yourself a sweet soup that you’ll tell all your friends about. You have to love onion though. This recipe calls for three pounds of them. You really have to love onions. They’re so good when caramelized.
3 Pounds Vidalia (Sweet) Onions, Sliced
5 Tablespoons Butter
1 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
3/4 Cup White Wine
8 Cups Vegetable Broth
2 Teaspoons Dry Thyme
Grated Parmesan Cheese For Garnish
(To make vegan, substitute in olive oil for the butter and skip the Parmesan)
I’d like to thank Taste of the South for this recipe. It’s easy to make and it’s pretty awesome. Another good one from this resource.
Caramelize the Onions
Warm a large dutch oven over medium-high heat. Add the butter, onion, salt and pepper and cook for about an hour. Stir occasionally so the onions don’t stick to the bottom of the pot towards the end. As I mentioned above, the onions won’t change color until they’re almost done. At the hour mark, the onions should be a golden brown color.
Add Wine, Broth & Thyme
At this point, go ahead and add in the white wine and let that simmer for approximately five minutes or until the wine has nearly evaporated. Then, reduce the heat to medium and add in the broth and the thyme and cook for another half hour uncovered. During this time, some of the liquid should evaporate and the soup should thicken.
Plate & Serve
Turn off the heat and then divide the soup between bowls. Sprinkle some Parmesan cheese onto each bowl and serve. Enjoy!
The Final Sweet Onion Soup
While this was a very easy soup to prepare, it did take some time. Much of that time was consumed by standing around stirring the onions, so please be aware of that. I was surprised by this. Again though, it’s worth it so have someone in the kitchen with you and a glass of wine and you’ll be fine. If you decide to give this recipe a try, please let me know what you think in the comment section down below. Thanks for reading!