Description
This French Onion Noodle Soup is a comforting and flavorful dish featuring caramelized sweet onions simmered in a rich beef broth with hints of sherry and Worcestershire sauce. Tender egg noodles are cooked in the savory broth and topped with melted Swiss or Gruyere cheese, making it a perfect hearty meal for cooler days.
Ingredients
Scale
Soup Base
- 1/2 cup salted butter
- 4 sweet onions, sliced
- 8 cups beef broth
- 1/4 cup cooking sherry
- 1/2 tablespoon granulated sugar (optional)
- 2 tablespoons all-purpose flour
- 2 1/2 teaspoons salt
- 2 teaspoons Worcestershire sauce
- 2 bay leaves, dried
- 2 sprigs fresh thyme
Noodles & Cheese
- 12 ounce bag egg noodles
- 8 ounces Swiss or Gruyere cheese, shredded
Instructions
- Melt Butter and Caramelize Onions: Melt the butter in a large soup pot over medium heat. Add the sliced onions and cook them over medium heat, stirring regularly to prevent burning. Continue cooking until the onions are caramelized to a rich golden brown color, which brings out their natural sweetness.
- Add Broth and Seasonings: Pour in the beef broth and cooking sherry. Add the granulated sugar, all-purpose flour, salt, and Worcestershire sauce. Whisk the mixture thoroughly until the flour is fully incorporated and the broth is smooth, ensuring no lumps remain.
- Add Herbs and Noodles: Add the dried bay leaves and fresh thyme sprigs to the pot. Then add the egg noodles, stirring gently to combine all ingredients evenly within the broth.
- Simmer the Soup: Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and allow the soup to simmer gently for about 30 minutes, or until the noodles are fully cooked and tender, and the flavors have melded.
- Add Cheese and Garnish: Remove the bay leaves and thyme sprigs. Top the hot soup with the shredded Swiss or Gruyere cheese, allowing it to melt partially. Garnish with additional fresh thyme leaves and freshly ground black pepper if desired before serving.
Notes
- For a richer flavor, you can use homemade beef broth instead of store-bought.
- The granulated sugar is optional but helps balance the acidity of the onions and sherry.
- Gruyere cheese offers a nutty flavor while Swiss cheese provides a milder taste—choose according to preference.
- Stir the soup regularly while caramelizing the onions to prevent burning and uneven cooking.
- If you prefer a thicker soup, increase the flour slightly or simmer a bit longer to reduce the broth.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.2g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg
