There’s nothing quite like a warm, comforting bowl of onion soup, and if you’ve ever had Longhorn Steakhouse’s version, you know just how rich and flavorful it is. This Longhorn Onion Soup Recipe brings that same deep, savory taste right to your kitchen.
Caramelized onions simmered in a rich, beefy broth, topped with gooey melted cheese and crispy croutons—it’s the perfect balance of sweet, savoy, and cheesy goodness.
Whether you’re craving a cozy appetizer or a hearty meal, this homemade version will satisfy your taste buds and keep you coming back for more. Let’s dive into this delicious, restaurant-quality recipe!
What Is In Longhorn French Onion Soup?
Longhorn French onion soup has caramelized onions, beef broth, and melted cheese. I taste a rich, savory broth with a deep onion flavor. The soup has a layer of toasted bread soaked in broth.
Melted provolone or Swiss cheese creates a gooey topping. I notice a hint of sherry or white wine for extra depth. Some versions include Worcestershire sauce and garlic for added richness.
How To Make Longhorn Onion Soup Recipe?
Preparation Time: 15 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Course: Appetizer or Main Course
Cuisine: French-American
Yield: 4 servings
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Chef’s knife
- Cutting board
- Baking sheet
- Oven-safe bowls
Ingredients
- 4 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1/4 cup dry sherry or white wine
- 6 cups beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Baguette slices
- 2 cups shredded Gruyère cheese
Instructions
1. Caramelize The Onions
In a large pot or Dutch oven, I melt the butter and olive oil over medium heat. I add the thinly sliced onions and cook them, stirring occasionally, until they become soft and golden brown. This process takes about 30-40 minutes. To aid in caramelization, I sprinkle the onions with sugar midway through cooking.
2. Add Garlic And Deglaze
Once the onions are caramelized, I stir in the minced garlic and cook for an additional minute. Then, I pour in the dry sherry or white wine to deglaze the pot, scraping up any browned bits from the bottom to enhance the flavor.
3. Simmer The Soup
I add the beef broth, fresh thyme sprigs, and bay leaf to the pot. Bringing the mixture to a simmer, I let it cook for 20-30 minutes to allow the flavors to meld together. Before serving, I season the soup with salt and freshly ground black pepper to taste and remove the thyme sprigs and bay leaf.
4. Prepare The Bread Topping
While the soup simmers, I preheat the broiler. I arrange the baguette slices on a baking sheet and toast them under the broiler until they are lightly golden.
5. Assemble And Serve
I ladle the hot soup into oven-safe bowls, place a toasted baguette slice on top of each, and sprinkle generously with shredded Gruyère cheese. Placing the bowls under the broiler for 2-3 minutes, I wait until the cheese is bubbly and golden brown. I serve the soup hot, savoring its comforting goodness.
Nutrition Facts Of Longhorn Onion Soup Recipe
- Calories: 450
- Total Fat: 20 g
- Saturated Fat: 10 g
- Cholesterol: 45 mg
- Sodium: 1500 mg
- Total Carbohydrates: 45 g
- Dietary Fiber: 4 g
- Sugars: 12 g
- Protein: 20 g
Note
For a vegetarian version, I substitute the beef broth with a rich vegetable broth and ensure the cheese used is free from animal rennet. The result is still a deeply flavorful and satisfying soup.
How To Prepare Onions For Soup?
I peel the onion and cut off the ends. I slice it in half from top to bottom. I place each half flat on the cutting board. I slice thinly for a softer texture or dice for more bite.
I use a sharp knife to avoid crushing the onion. If I want a milder flavor, I soak the slices in cold water for 10 minutes. I sauté the onions before adding them to the soup for a richer taste.
Conclusion
This Longhorn-inspired onion soup is a rich, savory, and comforting dish that brings the flavors of a steakhouse right into your kitchen. With its deeply caramelized onions, flavorful broth, and a perfectly melted cheese topping, every spoonful is a warm and satisfying experience.
Whether you’re serving it as an appetizer or a main course, this soup pairs wonderfully with crusty bread and a fresh salad. Plus, you can customize it with different cheeses or seasonings to make it your own. Give this recipe a try, and you’ll see why it’s a must-have for any soup lover. Enjoy!
Longhorn Onion Soup Recipe
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Chef's knife
- Cutting board
- Baking sheet
- Oven-safe bowls
Ingredients Â
- 4 large yellow onions thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon sugar
- 1/4 cup dry sherry or white wine
- 6 cups beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Baguette slices
- 2 cups shredded Gruyère cheese
InstructionsÂ
Caramelize The Onions
- In a large pot or Dutch oven, I melt the butter and olive oil over medium heat. I add the thinly sliced onions and cook them, stirring occasionally, until they become soft and golden brown. This process takes about 30-40 minutes. To aid in caramelization, I sprinkle the onions with sugar midway through cooking.
Add Garlic And Deglaze
- Once the onions are caramelized, I stir in the minced garlic and cook for an additional minute. Then, I pour in the dry sherry or white wine to deglaze the pot, scraping up any browned bits from the bottom to enhance the flavor.
Simmer The Soup
- I add the beef broth, fresh thyme sprigs, and bay leaf to the pot. Bringing the mixture to a simmer, I let it cook for 20-30 minutes to allow the flavors to meld together. Before serving, I season the soup with salt and freshly ground black pepper to taste and remove the thyme sprigs and bay leaf.
Prepare The Bread Topping
- While the soup simmers, I preheat the broiler. I arrange the baguette slices on a baking sheet and toast them under the broiler until they are lightly golden.
Assemble And Serve
- I ladle the hot soup into oven-safe bowls, place a toasted baguette slice on top of each, and sprinkle generously with shredded Gruyère cheese. Placing the bowls under the broiler for 2-3 minutes, I wait until the cheese is bubbly and golden brown. I serve the soup hot, savoring its comforting goodness.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.