Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris
Yield
6 servings (serving size: 2/3 cup noodles, about 1 2/3 cups broth mixture, 1/3 cup croutons, and about 1 tablespoon cheese)

How to Make It

Step 1

Combine the first 5 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 1 to 4 hours.

Step 2

Melt butter in a large Dutch oven over medium-high heat. Add onion and sugar, and cook 10 minutes or until golden brown, stirring frequently. Reduce heat to medium. Cover and cook 10 minutes, stirring frequently. Stir flour into onion mixture, and cook, uncovered, 2 minutes. Add water, wine, broth, and consommé, stirring with a whisk. Bring to a boil; partially cover, reduce heat, and simmer 20 minutes. Add the beef mixture, Worcestershire, pepper, and salt; cook, uncovered, 5 minutes. Place noodles into each of 6 large bowls; top with broth mixture, croutons, and cheese.

Ratings & Reviews

Helaina's Review

Miiko9
December 18, 2013
We made this for dinner last night and it was delicious. My husband told me we can have it every week.

Belladonna714's Review

dburge
June 30, 2011
This recipe is good but a little time consuming. I used fresh thyme, garlic cheese butter, Vidalia onions, whole wheat flour, and better than bouillon for the chicken and beef broth. I marinated the steak over night because I had a last minute change in dinner plans. I caution you on how high you have the heat for this recipe, I found the recommended levels to be a bit high. I almost burned the onions and the broth evaporated a little more than it probably should have, but maybe it's just my stove. I served this with a side salad and would make this again as an alternative to a traditional French onion soup.

Oswegomom's Review

Belladonna714
April 18, 2011
This soup is awesome! We tweak it slightly to accommodate my husband's gluten-free diet. We substitute rice noodles for the soba and add an 8 oz. carton of sliced mushrooms to the soup. Great on a cold night!

dburge's Review

Helaina
August 17, 2009
This has a great hearty flavor. I think it would be better with orzo noodles or omit the noodles altogether. I used Gruyere cheese -- yum. I served it with the Chardonnay I had opened to use in this recipe, but should have opened a red wine.

Miiko9's Review

Oswegomom
November 29, 2008
Not terrible...excellent! The best French onion soup I've made. No substitutions - followed the directions exactly. My family says to replace all of my previous onion soup recipes with this one. Doesn't get any better than that.