French Onion Soup without Wine, absolutely delicious, with little prep and big on flavours. I might not have any alcohol in it, but the taste is definitely not compromised at all. The perfect comfort food for all ages, this soup works wonders in the cold season and not only.
The first time I made this soup, I got mixed reviews from my daughters. While the older one said it was the best soup ever and begged me to make it again and again, the little one said it was a little bit horrible, but not too horrible. Small kids hey!
So, I had to make it again to see if the feedback was any different. The older one still loved in, while the little one seemed to like it a bit more. So, yeah, a success! Don't you love when you cook something new and everybody likes it?!
The French onion soup was on my to-make list for a long time. But somehow never got to make it before. I had to tweak it, of course, to leave the booze out. Not that I mind alcohol in my dishes, but I see it as a massive waste given that the wine would not be drunk after. So, no alcohol in my version of the classic soup recipe.
Onion soup might not sound too appealing to some people - it didn't for me-, but it's surprisingly flavourful and soothing. The key to making the best onion soup is caramelising the onions on a low heat until golden brown - but obviously not burnt!
- onions - I used yellow onions, red also ok
- garlic - it adds a nice touch to the soup
- beef stock/broth - chicken stock also ok
- flour - plain flour works best here
- butter - it can be salted or unsalted
- olive oil - it stops the butter from burning
- sugar - it helps caramelized the onions
- salt & black pepper
- baguette bread - or any other bread of your choice
Step-by-step photos and instructions to make French onion soup without wine
If peeling and chopping onions sounds like a boring (and teary job), I am afraid it really is (I used my daughters' swimming goggles to avoid crying my eyes out, and it worked - yaay!).
- start by peeling the onions, then slice them thinly
- heat up the butter and olive oil in a large pan, add the onions, sprinkle the salt and sugar, and place the lid on
- leave to cook for 20 minutes, stirring frequently, until the onions are golden
- add the chopped garlic, and leave to cook without a lid until caramelised and a deep golden brown colour
NOTE! The onions should be really soft at this stage. Make sure you don't burn them, stirring helps a lot especially towards the end of the cooking.
- mix in the flour, then pour over the beef broth/stock
- cover and simmer again for a further 15-20 minutes
- check for seasoning, and remove from the heat
Make sure the onions are not cooked on a high heat, otherwise they will brown and burn quickly, without them actually being proper soft.
A low heat, although it takes longer, ensures that the onions get a lovely caramelized touch which enhances the deep flavours of this soup.
What to serve with onion soup
The classic recipe wouldn't be what it is without some golden slices of cheesy baguette. It's like the perfect match that couldn't possibly work without one another.
You could, of course, just have the soup with any bread, but I find that the baguette really is the best. Either have it on its own, or top with grated cheese and grill/ bake until the cheese has melted.
For a splash of colour, add some chopped green/spring onions over, and you are in for the best soup you could possibly ask for. Do give it a go!
Other soup recipes
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French Onion Soup without Wine
- 5 onions
- 3 cloves of garlic
- 4 cups beef stock/broth
- 1 ½ tablespoon flour
- 30 g butter (⅛ cup)
- 1 tablespoon olive oil
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 slices of baguette bread
- ½ cup grated cheese
- Peel and slice the onions thinly.
- Melt the butter in a large pan, then add the oil.
- In goes the sliced onion.
- Sprinkle over the salt and sugar, place the lid on, and leave to cook on a low heat for 20 minutes, stirring occasionally.
- Peel and chop the garlic, and add it to the onion.
- Continue to cook the onions and garlic without a lid until you get a deep golden brown (but not burnt) colour.
- Add the flour, give it a stir, then pour in the beef stock.
- Place the lid back on, and cook for a further 20 minutes. If you feel that the soup is too thick, add more broth.
- Arrange the baguette slices on a roasting tray, divide the grated cheese evenly, then grill/bake until the cheese is melted.
- Serve the soup hot with the cheesy baguette slices and optionally, with chopped spring onions.
- Make sure the onions are not cooked on a high heat, otherwise they will brown and burn quickly, without them actually being proper soft.
- A low heat, although it takes longer, ensures that the onions get a lovely caramelized touch which enhances the deep flavours of this soup.