I’ve been eating soup on the regular since it has gotten chilly here in Indiana. This is a delicious version of an onion soup minus the cheese and beef stock. Thankfully, I like simple cooking so you all can have this on your table with minimal ingredients. Let’s make some Caramelized Onion Soup!
Anyone who knows onion soup, knows the classic French Onion Soup. French Onion Soup has always been one of my favorite soups to get out at restaurants. It’s alway so comforting and delicious. Typically French Onion has a rich beef stock as the broth and cheese so thick it sticks to the sides of the bowl it’s being served in. Piping hot and bubbly, it’s honestly hard not to love it.
You better believe I was not going to be giving this delicious soup up when I changed my eating habits. I was on a quest to make a damn good Caramelized Onion Soup with just a handful of ingredients using a flavorful rich vegetable broth, thyme, and some marsala wine for a twist. Oh Lord is this divine. As opposed to adding a layer of cheese on top, I made a large crouton from a loaf of bread and made my own cashew cheese . Feel free to add any cheese you like to the bread, melt it, and dunk. I’m a sucker for a delightful dipper.
Like any good Caramelized Onion Soup, the caramelizing of the onions takes the most time. A solid 30-35 minutes depending on how many onions you use and how caramelized you prefer to take them. I like the light golden stage for me, but if you prefer to keep going, do your thing. Once that is complete, add the other ingredients and let it simmer until all the flavors come together.
When the soup is piping hot, ladle into bowls and prepare the crouton topper. Once the crouton is crispy and the cheese is golden, dip that baby in the sea of soup and devour it. Make sure to breath between bites. Yes, it’s that good.
I hope you all love this recipe. If you make it, please be sure to tag me on Instagram and Facebook @plantiful_grub and leave a comment and star rating below.