Recipe

Spiced Onion Soup Recipe

Deeply caramelized onions, warm spices, and a glossy broth topped with bubbling cheese toast. Cozy, bold, and surprisingly doable on a weeknight.

By Matt Campbell

•

4.8/5

A bowl of dark, rich onion soup topped with melted Gruyère on toasted bread, set on a rustic wooden table with a spoon beside it

Jump to Recipe

This is onion soup for people who want the classic vibe but also want it to hit a little harder. We are still doing the long, patient onion caramelization that makes the whole kitchen smell like you know what you are doing. But then we sneak in a few warming spices that feel right at home with all that sweetness and savory depth.

The result is a broth that tastes luscious and rich, like it has been simmering all day, even if you pulled it off between emails and whatever else life decided to throw at you. Top it with a crunchy, cheesy toast, and suddenly you are eating dinner that feels like a hug with crisp edges.

Onions sliced and piled on a cutting board next to a Dutch oven on the stove

Why It Works

Big, glossy flavor from caramelization: we take the onions to deep golden brown, not just soft and pale.
Warm spice, not spicy heat: cumin and smoked paprika add toastiness, while a tiny pinch of cinnamon makes the onions taste even more oniony in the best way.
Balanced broth: a splash of dry wine plus a little vinegar at the end keeps the soup from tasting flat or overly sweet.
That classic cheese lid: broiled bread + Gruyère gives you the bubbly top and the crunchy to soft contrast everyone fights over.

Pairs Well With

Storage Tips

How to Store Leftovers

Store the soup and the toppings separately. The soup keeps beautifully, but bread turns into a sponge if it sits in broth too long.

Fridge: Cool soup completely, then store in an airtight container for up to 4 days.
Freezer: Freeze soup (without bread or cheese) for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm gently on the stove over medium-low until steaming. Add a splash of broth or water if it has thickened.
Cheese toasts: Toast fresh when you are ready to eat. If you must prep ahead, toast the bread and store airtight, then add cheese and broil right before serving.

Pro tip: This soup is even better the next day. If it tastes a little sweeter after chilling, wake it up with a tiny splash of vinegar or a squeeze of lemon.

Common Questions

What makes this “spiced” onion soup?

We use a small blend of warming spices like cumin, smoked paprika, and a pinch of cinnamon. It is not hot-spicy. It is more like cozy depth, the same way a great chili or stew tastes rounder with a little spice in the background.

Do I have to use wine?

Nope. Wine adds acidity and a little complexity, but you can swap in extra broth plus 1 teaspoon apple cider vinegar (or lemon juice) added at the end instead of the finishing vinegar listed in the ingredients. Taste first, then add a tiny extra splash only if it needs more brightness.

How do I know my onions are actually caramelized?

They should be deep golden to light brown, jammy, and reduced a lot. If they look pale and just sort of sweaty, they are not there yet. Give them time and stir more often as they darken.

What cheese works if I cannot find Gruyère?

Swiss is the closest easy swap. Provolone melts nicely too. For extra funk, add a little Parmesan on top of whichever cheese you choose.

Can I make it vegetarian?

Yes, with a couple swaps. Use a good-quality vegetable broth and either skip the Worcestershire or use a vegetarian Worcestershire (standard Worcestershire usually contains anchovies). For extra savory backbone, add 1 tablespoon soy sauce or a little miso.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom pot (at least 5 to 6 quarts)
Wooden spoon for scraping the browned bits
Sharp knife for slicing onions
Cutting board
Baking sheet for toasting the bread
Oven-safe bowls for broiling (optional but classic)
Ladle

I used to think onion soup was a restaurant-only situation. Like, sure, I can caramelize onions, but do I want to babysit them while I question every life choice? Then I started treating it like a low-stakes kitchen hang. Put on something to listen to, stir occasionally at first, and then stir like it is your job once they start browning so nothing scorches.

The first time I added a pinch of cinnamon and smoked paprika, I paused mid-bite like, okay wow. Not because it tasted like a totally different dish, but because it tasted like the version I wanted all along. Deeper, warmer, and just a little dramatic in the best way.

Spiced Onion Soup Recipe

(4.8/5 Reviews)

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 25 minutes

Servings 6

Ingredients

4 large yellow onions, thinly sliced (about 3 pounds)
2 tablespoons butter
1 tablespoon olive oil
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/8 teaspoon ground cinnamon (just a pinch)
2 tablespoons tomato paste
1/2 cup dry white wine (or dry vermouth)
6 cups beef broth (or half beef, half chicken)
2 teaspoons Worcestershire sauce
2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
1 bay leaf
1 teaspoon apple cider vinegar (or lemon juice), to finish
6 to 8 slices baguette (or crusty bread)
2 cups shredded Gruyère (or Swiss), plus a little Parmesan if you want

Optional: If you are making it vegetarian, use vegetable broth and either vegetarian Worcestershire or skip it and add 1 to 2 teaspoons soy sauce or 1 to 2 teaspoons miso (stir miso in at the end off heat).

Instructions

Start the onions. In a large Dutch oven over medium heat, melt the butter with the olive oil. Add sliced onions, salt, and pepper. Toss well.
Caramelize like you mean it. Cook 45 to 75 minutes, but go by color and texture, not the clock. Stir every 5 to 10 minutes at first. Once the onions start browning, stir every 1 to 2 minutes and scrape the bottom. If the pot looks dry or the browned bits are getting too dark, add a tablespoon of water and keep going. You want deep golden, jammy onions.
Add garlic and spices. Stir in garlic, cumin, smoked paprika, and cinnamon. Cook 30 seconds to 1 minute until fragrant.
Toast the tomato paste. Add tomato paste and cook 2 minutes, stirring, until it darkens slightly. This is a fast way to build that “simmered all day” vibe.
Deglaze. Pour in the wine and scrape up every browned bit from the bottom. Simmer 2 to 3 minutes.
Simmer the soup. Add broth, Worcestershire, thyme, and bay leaf. Bring to a gentle simmer, then reduce heat to low and cook 20 minutes.
Finish and balance. Remove thyme sprigs and bay leaf. Stir in vinegar (or lemon juice). Taste and adjust salt. If it needs more depth, add 1/2 to 1 teaspoon more Worcestershire (or soy sauce if going vegetarian).
Toast the bread. Heat the broiler and move an oven rack to about 6 inches from the heat. Toast bread slices on a baking sheet until lightly crisp, 1 to 2 minutes per side.
Broil to bubbly. If you have broiler-safe bowls, set them on a sheet pan, ladle in the soup, then float the plain toasts on top and mound the Gruyère (plus Parmesan if using) directly on the bread. Broil 1 to 3 minutes until melted and browned in spots. Watch closely, broilers vary and this can go from perfect to charred fast. If you do not have broiler-safe bowls, broil the cheese toasts on the baking sheet until bubbly, then slide them onto the soup when serving.
Serve hot. Let it cool 2 minutes so you do not destroy the roof of your mouth, then go in.

A Dutch oven filled with deeply caramelized onions being stirred with a wooden spoon

Nutrition information is estimated.

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