Description
French Onion Noodle Soup takes the beloved flavors of classic French Onion Soup and elevates them with the addition of tender egg noodles.
Ingredients
- 1/2 cup salted butter
- 4 sweet onions, sliced
- 8 cups beef broth
- 1/4 cup cooking sherry
- 1/2 tablespoon granulated sugar (optional)
- 2 tablespoons all-purpose flour
- 2 1/2 teaspoons salt
- 2 teaspoons Worcestershire sauce
- 2 bay leaves, dried
- 2 sprigs fresh thyme
- 12-ounce bag egg noodles
- 8 ounces Swiss or Gruyere cheese, shredded
Instructions
- Melt butter in a large soup pot over medium heat.
- Add sliced onions and cook until caramelized, stirring regularly to prevent burning, until golden brown.
- Pour in beef broth and cooking sherry.
- Whisk in sugar, flour, salt, and Worcestershire sauce until smooth.
- Add bay leaves, thyme sprigs, and egg noodles.
- Bring soup to a boil, then reduce heat and simmer for 30 minutes or until noodles are fully cooked.
- Serve hot, topped with shredded cheese, and garnish with fresh thyme and freshly ground pepper.
Notes
- This recipe serves 8 people. Serve hot with crusty bread or a fresh side salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, gently warm on the stovetop over low heat to prevent the noodles from becoming mushy.
- For longer storage, freeze the soup (without cheese) in individual portions for up to 2 months. Add cheese when reheating.