By Aditi
February 1, 2026
Onion soup is warm, slow-cooked and extremely comforting. With minimum ingredients, this classic recipe gives maximum flavours without having any complicated steps.
4 large onions, thinly sliced 2 tbsp butter 1 tbsp olive oil 4 cups vegetable or chicken stock 2 cloves garlic, minced 1 tsp salt (adjust to taste) ½ tsp black pepper 1 tsp sugar (optional, for faster caramelising) 1 tsp fresh thyme or dried 1 tbsp all-purpose flour (optional, for body)
In a heavy pot, heat butter and olive oil. Add sliced onions with salt, and cook slowly, until it turns soft and lightly golden.
Cook onions on low heat for about 25–30 minutes until they turn caramelised and dark brown, then add sugar.
To this, add minced garlic and thyme. Sauté it until it turns aromatic, making sure the garlic does not burn.
Sprinkle maida if using and mix it well. This will give the soup a slightly thick, velvety consistency.
Now, pour in warm stock slowly. Simmer on low flame for about 15–20 minutes until flavours deepen and soup appears glossy.
Season it with black pepper, adjust salt, and serve hot.