Condensed Onion Soup Recipe

When it comes to comfort food, few dishes are as heartwarming and soul-soothing as a good bowl of soup. Condensed onion soup, with its rich, savory depth and subtle sweetness, stands as one of those timeless classics that brings a wave of nostalgia with every spoonful. Whether you’re using it as a base for other recipes or serving it as a meal in itself, the condensed version is especially satisfying due to its concentrated flavors and the way it clings to every bite.

But how do you make the perfect condensed onion soup? Is it just about caramelizing onions and adding some broth? Not quite. There’s an art to getting the balance just right-the sweetness of the onions, the depth of the stock, and the right amount of seasoning to elevate it. In this guide, I’ll take you through everything you need to know, from the ingredients to expert tips, to make sure that your homemade condensed onion soup comes out absolutely irresistible. Let’s dive in!

Condensed Onion Soup Recipe

This condensed onion soup recipe is perfect if you’re looking to recreate that rich, savory taste you get from store-bought versions, but with a homemade twist. Condensed soups are concentrated, so you can use them in casseroles, stews, and other dishes, or you can simply thin them out with a little water or broth when you’re ready to serve as soup.

Ingredients Needed

• Onions (4 large) – These are the base of the soup, and you want to make sure to choose sweet onions for their milder, sweeter flavor.
• Butter (2 tablespoons) – Adds a rich, velvety texture to the soup and helps caramelize the onions.
• Olive oil (2 tablespoons) – A little bit of olive oil helps balance the richness of the butter, while also aiding in caramelization.
• Beef broth (4 cups) – This provides a hearty, umami flavor, which is ideal for onion soup. You could use vegetable broth for a vegetarian version, but beef broth adds that robust, savory undertone that elevates the soup.
• Flour (1/4 cup) – Used to thicken the soup, giving it that condensed consistency. Be sure to cook it long enough to remove any raw flour taste.
• Dried thyme (1 teaspoon) – Adds a subtle herbal note that pairs beautifully with the onions and beef broth.
• Bay leaf (1) – For added complexity, the bay leaf contributes an earthy, aromatic quality.
• Salt and pepper (to taste) – These simple seasonings will round out the flavor, bringing balance to the sweetness of the onions and the depth of the broth.
• Garlic (2 cloves, minced) – A fragrant addition that complements the onions, adding a savory punch.
• Worcestershire sauce (1 teaspoon) – This tiny splash of Worcestershire brings a tangy, umami kick that deepens the overall flavor profile.

Cooking Instructions

1. Caramelize the Onions: Start by peeling and slicing your onions thinly. In a large pot, heat the butter and olive oil over medium-low heat. Add the onions, sprinkle with a pinch of salt, and cook, stirring frequently, for about 20-30 minutes. This step is crucial! You want the onions to become golden and soft, developing that sweet caramelized flavor. Don’t rush this process; the slow cooking is what gives the soup its deep, rich taste.
2. Add the Garlic and Seasonings: Once the onions are nicely caramelized, add the minced garlic and cook for another 2 minutes until fragrant. Then, sprinkle in the flour, thyme, and bay leaf. Stir everything together and let the flour cook for about 1-2 minutes to eliminate any raw taste.
3. Add the Broth: Slowly pour in the beef broth, stirring constantly to avoid lumps from the flour. Bring the soup to a simmer, and let it cook for about 20 minutes, allowing the flavors to meld and the soup to thicken.
4. Season: Remove the bay leaf and taste the soup. Add Worcestershire sauce, salt, and pepper as needed. Adjust the seasoning based on your preferences.
5. Final Touch: If you want a thicker consistency, continue to simmer the soup, uncovered, until it reaches your desired thickness. If it’s too thick, you can always thin it out with a little extra broth or water.
6. Serve: To make it even more indulgent, serve your condensed onion soup with a slice of toasted bread topped with melted cheese, or even add a dollop of sour cream for some tang.

Ingredient Insights

• Onions: Onions are the heart of this dish, and their flavor will be the star. Opt for yellow onions for a balance of sweetness and depth. Sweet onions (like Vidalia or Walla Walla) will caramelize more quickly and provide a smoother, less sharp taste. For a bit more complexity, you could try a mix of yellow, red, and white onions.
• Butter and Olive Oil: The combination of butter and olive oil not only helps prevent burning while caramelizing the onions but also contributes to the soup’s richness. Butter provides a depth of flavor, while olive oil ensures a more balanced, slightly fruity base.
• Broth: Beef broth is traditionally used in onion soup for its hearty and savory profile. If you’re making this for a vegetarian or vegan crowd, opt for vegetable broth. Just keep in mind that vegetable broth will be lighter in flavor.
• Flour: The flour acts as a thickening agent, turning the broth into a more condensed, rich texture. Make sure to cook it out to avoid any raw flour taste.
• Seasonings: Thyme and bay leaf are classic additions in French onion soup, bringing warmth and earthiness. The Worcestershire sauce is a game-changer in terms of boosting the savory, umami notes in the soup.

Expert Tips

• Don’t Rush the Onions: Caramelizing onions takes time and patience. If you speed it up, you’ll miss out on that deep, rich flavor. Make sure you’re cooking them low and slow, stirring occasionally.
• Watch the Broth: When adding broth, pour it in slowly while stirring to prevent lumps. The flour thickens as it interacts with the liquid, so be sure to stir consistently to avoid clumping.
• Adjust Thickness: Condensed soups are thicker by nature, but if you find it too thick for your liking, you can easily thin it out by adding a little water or broth. If it’s too thin, continue to simmer until it reaches your desired consistency.
• Storage: This soup keeps well in the fridge for up to 5 days, and it also freezes nicely! Make sure to let it cool completely before storing, and when reheating, just add a little more broth to bring back the original texture.

Recipe Variations

• Cheese Topping: To make this recipe even more indulgent, top your soup with a generous amount of cheese (Gruyère is the classic choice) and broil until bubbly and golden. You could also use Swiss cheese or a sharp cheddar for a slightly different flavor.
• Herb Variations: While thyme is the classic herb, you can play around with rosemary or sage for a more robust, aromatic flavor.
• Vegan Version: Use vegan butter and vegetable broth to make a completely plant-based version of this soup. You can even add a little nutritional yeast to bring in a cheesy flavor if you miss the dairy!
• Add Meat: For a heartier version, consider adding shredded beef or even bacon bits to the soup for an extra layer of savory goodness.

Final Words

Condensed onion soup is the perfect balance of simplicity and richness. By taking the time to caramelize your onions properly and layering in the flavors slowly, you can achieve a depth of flavor that’s hard to beat. It’s a versatile dish, great for both a standalone meal and as a component in other recipes.