Brendan’s Onion Soup

Kitchen Tested
  • Yield 6 servings
  • Prep 5 mins
  • Cook 50 mins

Ah, onion soup! Rich broth and sweet onions, topped with bread and cheese.

Brendan's Onion Soup
Mark Boughton Photography / styling by Teresa Blackburn

A lighter version of French Onion Soup, this soup uses chicken broth in place of the traditional beef consommé.


2 tablespoons unsalted butter
3 cups thinly sliced Vidalia or sweet onions (2 large onions)
2 garlic cloves, minced
2 1/2 tablespoons all-purpose flour
6 cups reduced-sodium chicken broth
1 cup white wine
1/4 teaspoon fresh thyme
1/2 teaspoon salt
Coarsely ground black pepper
6 slices baguette
1/2 cup shredded Swiss or Gruyère cheese


  1. Melt butter in a large saucepan or Dutch oven over medium heat. Add onions and garlic; cook until very soft and golden, about 20 minutes, stirring occasionally.
  2. Sprinkle flour over onions, stirring to coat thoroughly. Add broth, wine and thyme; cover and simmer about 30 minutes. Add salt and pepper.
  3. Top baguette slices with cheese and broil until melted. Ladle soup into bowls and top with baguette slices.

—Recipe by Donna Shields




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