Onion soup

Categories: Soups, Vegetarian recipes

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Onion soup

This is the best soup ever and I’m not just saying that. It’s really a first class soup. The flavor is amazing, and rich in onions. This is so great to eat when it’s cold outside, it’ll warm you up from the inside. I find this soup absolutely irresistible, I’m sure you will too! Even if you’re not a huge onion fan, try this soup, I guarantee you’ll fall in love with it.
Add some bread sticks for dipping and savor every bite. What a treat!


7 medium-large onions
1 heaped Tbsp flour
1 Tbsp light brown sugar
1/2 cup cold water
6 cups water
2 Tbsp chicken bouillon
1 Tbsp onion bouillon
White pepper
Salt (if needed, to taste)


1. Cut the onions in quarters and thinly slice.

2. Heat 4-5 Tbsp of oil in a pot and add the onion. Sauté for around 20 minutes, stirring occasionally until the onion goes a deep golden color.

3. Push the onion aside, add the sugar and mix until it dissolves, and then mix in with the onions.

4. Mix the flour in with the water until the flour dissolves and then add to the onion.

5. Add the other ingredients and bring to a boil. Lower the heat and cook for another 30 minutes uncovered. Taste and adjust seasoning.

Served with rice with noodles, dried tomatoes, tomato and pepper salad, braided garlic buns.

Good to know…
You can make the soup two or three days in advance and keep it in the fridge. It seems like a lot of onion but when it cooks it shrinks down a lot. Don’t leave the onion soup bouillon out, it really gives this soup its special flavor and just isn’t the same without it.
If you don’t have brown sugar leave it out. You can substitute the same amount of cornstarch for the flour, just don’t leave it out altogether.
Want to take this soup to the next level? Serve it with croutons (recipe here) and cheddar cheese, with bread sticks on the side (recipe here). What a treat!

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Hey Niki! I’m making your soup for a big Friday night dinner. If I’m looking to feed around 15 people, what are the quantities I should be following? Thanks!