Easiest Onion Soup


By itself (serve with crusty bread) or with croutons and cheese broiled on top. Recipe can be divided to whatever size needed.

Modified from: Easy Onion Soup

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no more than an h servings
Serving size has been adjusted!
Original recipe yields 10 servings

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  • Prep

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  1. Chop onions into generous, spoon-sized pieces.
  2. In a large pot (preferably with a glass cover), melt butter.
  3. Saute onions until just BARELY cooked (definitely NOT cooked through). Keep pot covered to preserve the integrity of the onion flavor.
  4. Add water and boullion (OR canned broth).
  5. Heat to a strong simmer (DO NOT BOIL!!!). Keep pot covered.
  6. Sprinkle in parmesan cheese.
  7. Stir occasionally.
  8. Taste broth, add more boullion or water as needed.
  9. Test onions to cook only until they are still crunchy - al dente (crisp/soft). DO NOT OVERCOOK, especially if you will also be adding croutons and cheese later.
  10. For "French Onion Soup":
  11. Ladle single servings of soup into individual crocks.
  12. Top with croutons, then cheese.
  13. Place under broiler just until cheese melts and browns just a bit. (Careful, once cheese starts to brown it can burn quickly.)


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