Description
Indulge in the rich and savory flavors of Tennessee Onion Soup, featuring sweet onions, aromatic herbs, and a blend of melted cheeses, perfect for a comforting meal.
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 and add the sliced onions. Cook until the onions are soft and caramelized, about 15-20 minutes.
- Stir in the seasoned salt, Italian seasoning, dry mustard, Worcestershire sauce, and apple cider vinegar. Cook for an additional 5 minutes.
- Add the chicken broth and bring the mixture to a boil. Reduce heat and simmer for 15 minutes.
- Preheat your oven to 350°F (175°C). Arrange the baguette slices on a baking sheet and toast in the oven until golden brown, about 10 minutes.
- Ladle the soup into bowls, top each with toasted baguette slices, and sprinkle with shredded Cheddar and Gouda cheese.
- Place the bowls on a baking sheet and bake in the oven until the cheese is bubbly and melted, around 10 minutes. Serve hot.
Notes
For added depth of flavor, you can incorporate fresh thyme or a splash of sherry into the soup while it’s simmering.
- 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, cheese soup, American cuisine, comfort food