Caramelized Onion Soup

The “Every Day with Rachael Ray” magazine always contains a mini-cookbook insert, and the one in the April 2014 issue was titled “A Month of Sensational Soups!”  On page 6 of that insert was a lovely, rich-looking “Caramelized Onion Soup”.  I wish I had found a link to it on the website so you could see the photo, but alas, ’twas not to be.  You can go check for yourself if you like:

Since I could not find the link to the recipe, I will type it up for you, just in case you decide you’d like to try it.



3 lb. large sweet onions, sliced

1 T packed dark brown sugar

1/8 t ground nutmeg

1 C dry white wine

8 C low-sodium beef broth

In a large pot cook EVOO and onions over med-high heat, stirring occasionally, until the onions are softened, about 12 minutes.  Add brown sugar and nutmeg; reduce heat to med-low and cook, stirring often, until onions are golden and very soft, 30-45 minutes.  Add the wine; scrape up browned bits and cook until the wine is reduced by half, about 3 minutes.  Add broth, bring to a boil, and then simmer until liquid is slightly reduced, about 15 minutes; season with salt and pepper.  Serve immediately.  (Makes 10 cups)

Here’s what I used:  2014_0402March20140011  And yes, you see beef bouillon and white cooking wine there.  Perhaps not the best ingredients, but the most practical for our household budget.

The results:  2014_0402March20140015  My soup was not anywhere near as deep brown as the photo with the recipe, but this was mighty tasty served with some good crusty bread from the grocery store bakery.   It’s similar to French Onion Soup minus the topping of bread and cheese.  If you like the sweetness of cooked onions, this recipe is for you.


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