About the Recipe
One of my all-time favorite soup recipes that ticks all of the boxes of warmth and comfort is my no wine French onion soup.
Traditional French onion soup is made with beef broth and red wine, which gives it a rich, complex flavor. However, not everyone always has wine on hand (or may have dietary restrictions which include alcohol) so I wanted to create a version that was just as flavorful and satisfying without the wine.
To achieve that deep, savory flavor, I use a combination of beef broth and a splash of apple cider vinegar along with caramelized onions, garlic, and sage. The result is a soup that's bursting with flavor and just the right amount of sweetness.
Another reason I love this recipe is that it's incredibly easy to make. All you need are a few simple ingredients and some patience for the onions to caramelize. It's perfect for a cozy weeknight dinner or for impressing guests at a dinner party.
Lastly, this recipe is adaptable to different dietary needs. It's naturally gluten-free, and you can easily make it vegetarian or vegan by using vegetable broth instead of beef broth and swapping out the butter for a vegan butter substitute.
Overall, my no wine French onion soup recipe is a true crowd-pleaser that's easy to make, adaptable, and bursting with flavor. I hope you give it a try and love it as much as I do!
5 Yellow Onions (thinly sliced)
3-4 tablespoons Butter
1 teaspoon sugar1/2 teaspoon salt
2 Sage leaves thinly sliced (Extra if you want to add crispy sage for topping)
3 small Garlic Cloves (finely chopped)
4 cups Beef Stock
1 1/2 tablespoons Flour
1/4 teaspoon black pepper
1 Bay leaf
2 Tablespoons Apple Cider vinegar
1 teaspoon Dijon Mustard
Splash of Worcestershire sauce (or Maggi)
2 slices of Baguette (per soup)
3-4 slices of Gruyère (per soup)
I love eating this soup so much. It is my favorite winter meal. Luckily this recipe is so easy to make, you'll be able to enjoy the comfort of onion soup whenever you fancy it. If you are like me, the only difficult part might be the prep. My eyes are very sensitive to the onion fumes and so onion soup and red teary eyes go hand in hand. But as they say, no pain, no gain. It is all worth it if you ask me.
Start by finely slicing your onions and sage. I like to slice my onions as thinely as possible. I find they cook faster this way and are just more pleasant to eat.
In a large pot, melt your butter. Add the onions, sage, sugar and salt (cook on medium until onions start to appear golden). You don't want the heat too hot, you want to really caramelize the onions. This can take a while 15-20 minutes. Do not be tempted to increase the temperature to make them cook faster. You do not want to burn them and you really want all the delicious onion flavor to come out.
Add in the garlic, cook for 1-2 minutes. Mix in the flour until you have coated your onion mixture and then add the broth.
Flavor with pepper, mustard, vinegar, and Worcestershire (if you have Maggi I tend to prefer it, but I know it can be hard to find in some areas). Add the bay leaf and cook 5-10 minutes.
Add more salt for taste if needed.
Scoop soup into oven safe soup bowls (ramekins, or special onion soup bowls with handles). Top with a couple of bread slices (I like to use baguette but any hearty bread will do) top the bread with some Gruyère cheese and set the bowls on a baking tray. Place the tray in the oven and broil for 3-5 minutes (or until the cheese has melted).
Remove from the oven and serve immediately.
If you wish to add some crispy sage, heat some neutral oil in a pan (I use vegetable oil) add sage leaves and fry 1-2 minutes per side (or until crispy). Remove sage leaves from the pan and lay them on a paper towel lined plate to soak up any excess oil.
Crumble the crispy sage over your soup and enjoy!