Onion Soup

Best Dairy Onion Soup Ever


Even for those who are not usually an onion soup fan will enjoy the perfect texture and flavor.

Type: Dairy Prep Time: 100 minutes Level: Not mentioned

Main ingredients

1/2 cup (1 stick) butter

8 small-medium onions, sliced

3 garlic cloves, sliced

1/2 cup flour (whole wheat pastry is fine)

2 tablespoons onion soup mix

kosher salt, to taste (be generous)

black pepper, to taste

pinch nutmeg

1 (10-oz./280-g.) can sliced mushrooms (optional, but recommended)

3 tablespoons Herzog Selection Chateneuf Bordeaux or other semidry white wine

croutons, for garnish

Parmesan cheese, for garnish

shredded cheese, for garnish

 Feta cheese cut into tiny cubes, for garnish

Prepare the Soup

Melt butter in a four to five-quart pot. Add onions and garlic and sauté over low heat (this is crucial) until golden, about 25–30 minutes, stirring constantly. Turn up the heat for the last five minutes. Add flour and mix in well.

Add seven to eight cups of water (depending on how thick you like your soup) and bring to a boil. Add onion soup mix, salt, pepper, and nutmeg, and cook for 40 minutes. Add mushrooms, if desired, five minutes before the end. Add wine and stir.

Remove soup from heat. Taste and adjust flavorings accordingly. Garnish if desired.

For a special occasion, serve in bread bowls. Soup can be frozen.


I almost never use canned mushrooms. Here, I used them for convenience and to add more texture to the soup. The flavor isn’t prominent.