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Classic Onion Soup

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Prep: 10 min. •  Cook: 30 min. •  Serves: 6


  • 4 large Biggins® yellow onions (about 9 to 11 ounces each), sliced
  • 6 tbsp. butter or margarine
  • 1 tbsp. sugar
  • 2 quarts reduced sodium chicken broth
  • ½ c. brandy (optional)
  • Salt and pepper, to taste
  • ½ baguette French bread, sliced and toasted
  • Grated Romano cheese


Melt butter in large saucepan that holds at least 4 quarts. Add onions; cook over medium heat 12 minutes, or until tender and golden. Stir often. Add sugar and cook, stirring for 1 minute. Add broth; cover and bring to a boil. Reduce heat; simmer 12 minutes. If desired, add brandy; cook 2 minutes longer. Season with salt and pepper. To serve, ladle soup into bowl; float toast on soup. Sprinkle with cheese.

Recipe Courtesy of: National Onion Association