Golden Onion Soup

Bree, Baked Bree

One of my favorite things to make is soup. I never get tired of making it, and I never tire of eating it. One evening when I was making French Onion Soup, I realized that I bought chicken stock instead of the traditional beef stock for my soup. Being too lazy to go to the store, I used the lighter chicken stock and now prefer my onion soup this way. It is less heavy and fresher tasting. Feel free to add lots of fresh herbs that you have in your fridge, it will only enhance the freshness.

Garlic croutons are perfect floating on top of this soup. It adds crunch and texture. Sprinkle with Parmesan cheese and chives and you have the most comforting soup ever.

Golden Onion Soup with Garlic Croutons
By Bree


1/2 cup (1 stick) butter
6 sweet onions, diced
2 teaspoons fresh thyme leaves
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup white wine
6 cups chicken stock
Garlic croutons (recipe below)
Parmesan cheese, for topping
chopped chives, for topping


Melt 1/2 cup butter in a Dutch oven over medium heat. Add onions, and cook, stirring every 5 minutes. When the onions begin to brown, lower heat and cook for 20 to 30 minutes, or until the onions are a deep golden brown. Add thyme, salt and pepper. Raise heat to medium and add wine. Let cook for 5 minutes. Add chicken stock and simmer for 15 minutes. Ladle into bowls. Serve with croutons and sprinkle with Parmesan cheese and chives.

Garlic Croutons


8 slices baquette
6 tablespoons butter, melted
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper


Heat oven to 400°F. Cut baguette into small cubes and put in a bowl. Toss with melted butter, garlic, salt and pepper. Lay out on a foil fined baking sheet and bake for 8 to 10 minutes, or until crisp and golden brown.

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  1. Mary Morris said:

    Very interesting dishes, will probably use some of the recipes. Thank you.