Description
This French Onion Noodle Soup combines the rich, caramelized flavors of sweet onions with hearty egg noodles in a savory beef broth. Enhanced with cooking sherry, Worcestershire sauce, and melted Swiss or Gruyere cheese, this comforting soup offers a delicious twist on classic French onion soup with a satisfying noodle base.
Ingredients
Scale
Main Ingredients
- 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
- 12 ounce bag egg noodles
- 8 ounces Swiss or Gruyere cheese, shredded
Instructions
- Melt Butter: Melt the salted butter in a large soup pot over medium heat to prepare the base for caramelizing the onions.
- Caramelize Onions: Add the sliced sweet onions to the melted butter and cook over medium heat. Stir regularly to prevent burning until the onions become a rich golden brown color, indicating they are perfectly caramelized.
- Add Broth and Seasonings: Pour in the beef broth and cooking sherry. Then add granulated sugar (if using), all-purpose flour, salt, and Worcestershire sauce. Whisk the mixture thoroughly to ensure the flour is fully incorporated and the broth is smooth.
- Add Herbs and Noodles: Add dried bay leaves, fresh thyme sprigs, and egg noodles directly into the pot.
- Simmer Soup: Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes or until the noodles are fully cooked and tender.
- Serve and Garnish: Ladle the soup into bowls and top each serving with shredded Swiss or Gruyere cheese. Garnish with fresh thyme and freshly ground pepper as desired for added flavor.
Notes
- For a richer flavor, allow the onions to caramelize slowly over medium heat to develop deep sweetness.
- The granulated sugar is optional but helps enhance the caramelization of the onions.
- Use high-quality beef broth for the best depth of flavor.
- To make this recipe vegetarian, substitute beef broth with vegetable broth and omit Worcestershire sauce or use a vegetarian version.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 310 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 40 mg
