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french onion noodle soup topped with shredded swiss cheese in a gray bowl
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French Onion Noodle Soup

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!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dinner, Main Course, Soup
Cuisine: American
Servings: 6
Calories: 632kcal
Author: Meaghan - The Quicker Kitchen

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
US Customary - Metric

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

Calories: 632kcal | Carbohydrates: 61g | Protein: 25g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1559mg | Potassium: 638mg | Fiber: 4g | Sugar: 14g | Vitamin A: 906IU | Vitamin C: 12mg | Calcium: 478mg | Iron: 3mg