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Symphony Onion Soup

 Symphony Onion Soup
You won't miss a step with this savory soup that has a touch of sweetness from molasses. Tender onions and a beefy broth make it especially noteworthy. You can serve it solo or topped with Quarter Note Croutons.
10 ServingsPrep: 20 min. Cook: 55 min.


  • 8 cups thinly sliced onions
  • 1/4 cup butter, cubed
  • 2 to 3 teaspoons molasses
  • 1 teaspoon sugar
  • 3 tablespoons all-purpose flour
  • 1/4 cup white wine or water
  • 5 cans (14-1/2 ounces each) beef broth
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 10 Quarter Note Croutons


  • In a Dutch oven or soup kettle, saute onions in butter. Cover and
  • cook over medium heat for 15 minutes, stirring occasionally. Stir in
  • the molasses and sugar. Cover and cook for 20 minutes. In a small
  • bowl, combine flour and wine or water until smooth. Add to onion
  • mixture with broth, bay leaves, salt and Worcestershire sauce. Bring
  • to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Discard
  • bay leaves. Ladle into bowls; top with croutons. Yield: 10 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.