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Caramelized Onion Soup

Warm up this Holiday Season with a deliciously easy soup recipe! It tastes complex- almost as if you spent all day long cooking this to perfection!

(It really only takes about 1.5 hours!)

I promise you it will be worth the try! If you have a family, I recommend doubling the recipe so there's plenty to go around, I hope you all enjoy! :)

Caramelized Onion Soup:

Yield: 2 Servings

Cook Time: 1 Hr 30 Min


- 4 Small Yellow Onions, Thinly Sliced

- ~ 1 Cup of Water

- 1 Tbsp Granulated Sugar

- ¼ Cup Marsala Wine

- 32 oz Beef or Mushroom Broth

- 2 tsp Sea Salt

- 1 tsp White Pepper

- 1 tsp Garlic Powder

- 4 Tbsp Butter or Earth Balance, 1 Tbsp reserved for End

- Optional: Chives for Garnish


1. Peel onions and thinly slice as evenly as possible. Using a large pot with a lid, heat the pot over medium heat. Add the sliced onions with 1 Tbsp granulated sugar. Cook the onions for 3-4 minutes and then add ¼ cup water.

2. Continue to add the water once it has almost evaporated 1 Tbsp at a time until the onions have started to turn a caramelized brown. (If they are starting to burn, turn the flame down to a simmer).

3. Next, add ¼ cup marsala wine to the onions and let it simmer down until it’s almost evaporated. Add the beef or mushroom broth, sea salt, white pepper, garlic powder, and 3 Tbsp butter or Earth balance, stir to combine. Top with lid.

4. Let the soup continue to cook with the lid on stirring occasionally for about 30 minutes. The onions are finished once they almost “melt” in your mouth and the broth is finished once it has some nice color to it.

5. Top with remaining butter and stir to combine. Add chives, enjoy! :)


- I recommend using a large ceramic stock pot for making the caramelization process easier. The less likely the onions are going to burn, the better the soup will be!

- You can also garnish with shredded cheese and a baguette slice if you’d like to top off this classic soup with a traditional garnish.

Click Link Below For Recipe PDF:

Caramelized Onion Soup
Download PDF • 118KB

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