Tennessee Onion Soup

Tennessee Onion Soup

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)

Directions

1. Cook onions in butter and seasonings: Heat butter in a large Dutch oven over medium-high until melted. Add onions, seasoned salt, Italian seasoning, and mustard; stir to coat onions in butter and seasonings. Cook, stirring occasionally, until onions are translucent, 5 to 7 minutes. Cover, reduce heat to medium-low, and cook, stirring occasionally, until onions are very soft, 25 to 30 minutes.

2. Add Worcestershire sauce and vinegar: Stir in Worcestershire and apple cider vinegar; increase heat to medium-high. Cook, uncovered, stirring often, until onions are light golden brown, about 10 minutes. (The onions will release liquid.)

3. Add Worcestershire sauce and vinegar: Stir in Worcestershire and apple cider vinegar; increase heat to medium-high. Cook, uncovered, stirring often, until onions are light golden brown, about 10 minutes. (The onions will release liquid.)

4. Spoon soup into bowls and top with cheese and bread: Preheat oven to broil with rack about 8 inches from heat source. Ladle soup into 6 (8- to 10-ounce) broiler-proof bowls or crocks, and place bowls on a rimmed baking sheet. Top each bowl with 2 baguette slices, 2 tablespoons Cheddar, and 2 tablespoons Gouda. Broil in preheated oven until cheese is bubbly and bread is browned in places, 2 to 4 minutes.

Recipe Tips From The Southern Living Test Kitchen

For the best onion soup, keep these tips from our test kitchen in mind: 

• Choose sweet onions: No Vidalia onions at the store? Cipollini, Bermuda, Walla Walla, and Mayan Sweets are all good substitutes for Vidalia.
• Heavy-bottomed pan: It’s important to use a heavy-bottomed pan to prevent the onions from burning.
• Tight-fitting lid: A tight-fitting lid will help keep steam in, cook the onions faster, and reduce the need to deglaze the pot.
• Substitutions: Substitute Worcestershire sauce for soy sauce and a little granulated sugar if you're out.
  
  

Credit:

By Renu Dhar

Renu Dhar has over a decade of experience developing recipes, in more than 5 of which she has been fielding and answering the question, "What's for dinner?" and sharing her expertise and skills as a personal chef.

Southern Living's editorial guidelines

Published on January 19, 2025