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May 9, 2012

Quick and easy caramelized onion soup recipe


Many famous chefs' recipes instruct you to make lots of components before you even get to the main part of the recipe. I really don't like that, and yet, I'm going to do that to you today. You only need to make one component -- caramelized onions -- and it's so easy to make them in the slow cooker (or on the stove top). Not only is this caramelized onion soup quick and easy, but it's also the sweetest onion soup I've ever made. Pair it with a grilled cheese sandwich, or top it with grilled cheese croutons. And you'll have lots of leftover caramelized onions to use in scrambled eggs, pasta, roast beef panini... well, you'll be putting them in everything.

Quick and easy caramelized onion soup

Serves 4.


2 cups chicken stock (homemade or store-bought)
1/4 cup dry sherry
1 Tbsp reduced-sodium soy sauce
1-1/2 cups caramelized onions *
1/4 tsp thyme leaves
Fresh black pepper, to taste
Kosher salt, to taste


In a large (8-cup) glass measuring cup, or glass bowl, heat the chicken stock, sherry and soy sauce in a microwave for 3 minutes on HIGH.

Stir in onions and thyme, and microwave for an additional 2 minutes.

Taste, and adjust seasoning as needed with black pepper and, if you're using homemade stock, kosher salt.

Serve hot, with a grilled cheese sandwich on the side.

*If you don't have a slow cooker, you can caramelize onions on the stove top: Thinly slice 3 large yellow onions, and sauté them in 2 Tbsp olive oil over lowest heat for 30-45 minutes, until they are brown and tender.

Print recipe only.


Posted by: Shirley @ gfe | May 9, 2012 at 11:29 AM

Perfect .. and easy, once one has the pot of caramelized onions! :-) I'm thinking this will be my own gf version of French onion soup. ;-)

Thanks, Lydia!

Posted by: Lydia | May 9, 2012 at 09:53 PM

Shirley, the onions are so handy to have on hand, but of course you can make a small amount just for this soup. It's sweeter than traditional French onion soup, but without any sugar. Amazing!

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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