Description
Tennessee Onion Soup is a rich and savory dish featuring sweet onions caramelized to perfection with a blend of cheeses, perfect for chilly evenings.
Ingredients
1/4 cup (2 oz.) unsalted butter
cubed
3 lb. sweet onions (about 4 large)
thinly sliced (about 9 cups)
2 1/2 tsp. seasoned salt (such as Lawry’s)
2 tsp. dried Italian seasoning
1 tsp. dry mustard
1 Tbsp. Worcestershire sauce
2 tsp. apple cider vinegar
5 cups chicken broth
12 (1/2-in.-thick) slices baguette
plus more for serving (from 1 [12-oz.] baguette)
3 oz. sharp Cheddar cheese
shredded (about 3/4 cup)
3 oz. smoked Gouda cheese
shredded (about 3/4 cup)
Instructions
- In a large pot, melt the butter over medium heat. Add the sliced onions and seasoned salt, cooking until the onions are soft and caramelized, about 20 minutes.
- Stir in the Italian seasoning, dry mustard, Worcestershire sauce, and apple cider vinegar. Pour in the chicken broth and bring to a simmer. Cook for an additional 10 minutes.
- Meanwhile, preheat your oven to 350°F (175°C). Place the baguette slices on a baking sheet and toast in the oven for about 5 minutes, until lightly golden.
- To serve, ladle the hot soup into bowls. Top each bowl with a slice of toasted baguette, and sprinkle with Cheddar and Gouda cheese. Place the bowls under the broiler for 2-3 minutes, until the cheese is bubbly and golden.
Notes
Feel free to customize the cheeses based on your preference. For a heartier version, add cooked chicken or sausage to the soup.
- Prep Time: 20
- Cook Time: 30
- Category: Soup
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 420 kcal
- Sugar: 11 g
- Sodium: 980 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 55 mg
Keywords: Tennessee Onion Soup, onion soup, American soup recipes, comfort food, cheese soup