French onion noodle soup is a heartier version of the classic French onion soup. It features all of the same flavors as the original but with the addition of noodles so you can make a full meal out of a bowl of soup!
One of my favorite things to order when I go out to eat?
Definitely French onion soup.
Those caramelized onions in the rich beefy broth smothered in gooey melted cheese….
Need I say anything more?
The only complaint I have is that I wish it was hearty enough for a full meal.
With the addition of pasta, this French onion noodle soup can be the main course.
It’s got all the same flavors but it is filled out with pasta so I can even feed my hungry brood of boys with this pot of soup.
Ingredients
To make this you’ll need:
- Onions– Large, sweet onions peeled and thinly sliced.
- Butter– Salted
- Beef broth– You could use stock instead
- Sherry– Cooking sherry is just fine!
- Sugar– Granulated
- Flour– To thicken the soup a bit
- Seasonings– Worcestershire sauce, dried bay leaves, and fresh thyme
- Noodles– A 12 ounce package of frozen egg noodles
- Cheese– Shredded Swiss and shredded gruyere
How to Make
Making French onion noodle soup is pretty easy.
The key is stirring often and patience!
To do it, just melt the butter in a Dutch oven or other large soup pot over medium heat.
When the butter has melted. add the onions to the pot .
Cook the onion, stirring often, until they’re a nice caramelized brown.
Once they reach that beautiful golden brown, stir the broth, sherry, sugar, flour, and Worcestershire into the pot.
Then stir in the remaining ingredients, except for the cheeses.
Turn the heat up to high and bring the soup to a boil.
As soon as the soup boils, turn the heat down so that the soup just simmers.
Let the soup simmer for 30 minutes, just until the noodles are properly cooked.
Mix the cheeses together in a small bowl.
Set the bowl of cheese aside.
Ladle the hot soup into bowls and top each with some of the cheese blend.
Let it rest until the cheese has melted on top.
Serve warm and enjoy!
Storing Leftovers
Store leftover soup in an airtight container in the fridge for up to 4 days.
Reheat it in the microwave until warmed through.
Keep in mind when you store the soup that don’t want to top it with cheese until you are ready to enjoy it.
Also remember the noodles will absorb the soup broth so you may want to stir in more beef broth until it reaches your desired consistency before heating it.
Tips and Tricks
- For best results the onions should be very thinly sliced. You can use a knife to do this, but I recommend using a mandolin as they’ll be uniform and it will go faster.
- Don’t rush the caramelization process with the onions. Depending on your range it may take longer, but truly caramelizing onions isn’t quick.
- Want to make this soup a heartier meal? Add some stew beef.
Other French Onion Recipes
French onion noodle soup is a delicious way to turn French onion soup into a hearty meal that will satisfy the whole family.
Make it and enjoy!
Looking for other French onion recipes?
Try these:
If you’ve tried these FRENCH ONION NOODLE SOUP, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
French Onion Noodle Soup
Ingredients
- 4-5 large sweet onions peeled & thinly sliced
- 1/2 cup salted butter
- 8 cups beef broth or stock
- 1/4 cup cooking sherry
- 1/2 tbsp sugar
- 2 tbsp flour
- 2 tsp Worcestershire sauce
- 2 dried bay leaves
- 2-3 sprigs fresh thyme
- 1 12 oz pkg frozen egg noodles
- 1 cup shredded Swiss cheese
- 1 cup shredded gruyere cheese
Instructions
- Set a Dutch oven, or other large soup pot, over medium heat. Add the butter to melt.1/2 cup salted butter
- Add the onions to the pot and cook, stirring often, until they're a nice caramelized brown.4-5 large sweet onions
- Add the broth, sherry, sugar, flour, and Worcestershire to the pot then stir until everything's evenly combined. Add the remaining ingredients to the pot, except for the cheeses, and stir to combine.8 cups beef broth, 1/4 cup cooking sherry, 1/2 tbsp sugar, 2 tbsp flour, 2 tsp Worcestershire sauce, 2 dried bay leaves, 2-3 sprigs fresh thyme, 1 12 oz pkg frozen egg noodles
- Turn the heat up to high and bring the soup to a boil then immediately reduce the heat so that the soup's at a simmer. Cook for 30 minutes, just until the noodles are properly cooked.
- Mix the cheeses together in a small bowl. Set aside.1 cup shredded Swiss cheese, 1 cup shredded gruyere cheese
- Ladle the hot soup into bowls and top each with some of the cheese blend. Let it rest until the cheese has melted on top.
- Serve warm & enjoy!
Notes
- For best results the onions should be very thinly sliced. You can use a knife to do this, but I recommend using a mandolin as they'll be uniform and it will go faster.
- Don't rush the caramelization process with the onions. Depending on your range it may take longer, but truly caramelizing onions isn't quick.
- Want to make this soup a heartier meal? Add some stew beef.
Nutrition
recipe adapted from Lemon Tree Dwelling
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