French Onion Soup
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Making French Onion Soup in the microwave is surprisingly simple, and you probably already have everything you need in your pantry. Just toss in a pinch of baking soda to help the onions caramelize faster, mix in some stock and cornstarch to create a soup, then finish it off with cheesy bread toasted under the broiler or in your toaster oven. It's a cozy, easy meal for those nights when you want something warm and comforting but don't want to spend forever in the kitchen.
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.
What You’ll Need
What You’ll Need
The Medium Deep Dish
The best dish for 1-2 portions of grains, veggies, mac and cheese, ramen, and more.
The Anyhand Mitts
Handle hot Anyday dishes with care with these microwave mitts that double as trivets!
Ingredients
- 3 cups (300g) thinly sliced white onion
- ½ teaspoon baking soda
- 2 tablespoons butter
- 1 sprig of fresh thyme (optional)
- 2 cups (470ml) beef or chicken stock
- 2 teaspoons Worcestershire sauce
- 1½ tablespoons cornstarch
- 4-6 slices of thinly sliced baguette or crusty bread
- 1 cup (75g) shredded cheese, such as Gruyere or Swiss
Preparation
- Toss onions, baking soda, butter, and thyme in the Deep Dish.
- Cook uncovered in the microwave for 12 minutes, or until the onions have turned a medium golden brown color. Note that while the onions are cooking, the liquid will bubble up in the dish. As the onion cooks down, the bubbling should stop.
- Once the onions are soft and caramelized, add the stock, Worcestershire sauce, and cornstarch and stir until well incorporated.
- Continue cooking uncovered for 6-7 minutes, or until the soup thickens slightly. Stir halfway through the cooking time for even thickening.
- While the soup cooks, make the topping: Toast the bread in a 500°F preheated oven. Divide the soup into Anyday Small Dishes and top with the toasted bread and shredded cheese.
- Transfer dishes to the oven (or the microwave!) and cook until the cheese is melted and browned, about a minute or two.
Serving suggestions & tips
- Try this soup with sage or rosemary instead of thyme.
- Keep it dairy and gluten-free by omitting the bread and cheese, and use olive oil or plant-based butter.
- Taste and adjust seasonings at each step of this recipe! This will help bring out the flavors.
- Toasting the bread is optional. Drizzle the bread with some olive oil and Italian seasonings for more flavor.
Recipe notes
- Freeze portions of this soup in the 1/2 Cup Anytime Freezer Trays for up to 4 months.
- If you don’t have Worcestershire sauce, try soy sauce or balsamic vinegar for depth of flavor.
- Use any onion variety! Yellow, white, Vidalia, and red onions will all make a delicious soup.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
