On The Menu Of Just About Every Restaurant – Here’s A Home-Friendly Version!

  • french onion noodle soup

You can adjust the sugar level to your preference, or leave it out altogether. You can also add umami paste, available from Trader Joe’s or search online for a recipe you can make at home. This paste adds an additional depth of savory flavor. You can also add a tablespoon or so of balsamic vinegar right at the very end of cooking.

If you want to make this soup into a heartier meal. You could add beef to it. Buy a nice steak and broil or grill it. Slice it and lay the slices over the cheese on top of the soup. Alternatively, you could shred or cube the cooked steak and stir it right into the soup.



½ cup salted butter

4 sweet onions, sliced

8 cups beef broth

¼ cup cooking sherry

1-2 Tbsp. granulated sugar (optional)

2 Tbsp. all-purpose flour

2½ tsp. salt

2 tsp. Worcestershire sauce

2 dried bay leaves

2 sprigs fresh thyme

1 bag Reames Frozen Egg Noodles, or comparable

8 oz. Swiss or Gruyere cheese, shredded



In a large soup pot, melt butter over medium heat. Add sliced onions, cooking over medium-low heat until caramelized to a rich golden brown color. Stir regularly to prevent burning. This could take 30-40 minutes or more. Don’t rush it.

Add beef broth, cooking sherry, sugar, flour, salt, and Worcestershire sauce. Whisk until smooth. Go slow when adding the sugar. You are looking for the right balance of savory and sweet flavors that tastes just right to you, personally. If the onions are really sweet, you may not need any additional sugar at all.

Add bay leaves, thyme sprigs, and Reames Frozen Egg Noodles. Bring soup to a boil. Reduce heat to low and simmer 30 minutes or until noodles are fully cooked. Don’t skip or try to rush this last step of simmering the soup. This is when the flavors fully develop and the noodles swell and absorb the liquid. This is the most essential part of the recipe.

Top with shredded cheese and garnish with fresh thyme and ground pepper. Serve immediately.



Quick Tip:  Make enough to have some leftovers. By the next day the egg noodles will have absorbed most of the liquid, turning this delicious soup into a comforting noodle casserole.

Recipe and image courtesy of Cathy at Lemon Tree Dwelling

By | 2018-02-08T11:31:11+00:00 February 6th, 2018|001, Author, Dinner, Lunch, Main Dish|0 Comments

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