Onion soup has long been a comforting classic, and the Famous Barr Onion Soup takes this beloved dish to a whole new level. Originating from the iconic Famous Barr department store in St. Louis, this recipe has stood the test of time, delighting generations with its rich, savory flavors and perfectly caramelized onions. It’s the kind of soup that warms you from the inside out.
We love how this recipe balances deep onion sweetness with a hearty broth and a golden, cheesy topping that’s simply irresistible. Whether you’re looking to recreate a nostalgic favorite or impress guests with a timeless dish, this Famous Barr Onion Soup recipe is a must-try. Let’s dive into what makes this soup so special and how you can bring a taste of St. Louis right into your kitchen.
Ingredients
To craft the Famous Barr Onion Soup perfectly, we need to gather a precise selection of ingredients. These elements ensure the signature depth of flavor and luscious texture that make this soup unforgettable.
Main Ingredients
- 4 large yellow onions, thinly sliced for optimal caramelization
- 4 tablespoons unsalted butter, to enrich the caramelized onions
- 2 tablespoons olive oil, aids in even cooking
- 1 teaspoon granulated sugar, to enhance the natural sweetness of the onions
- 2 cloves garlic, finely minced for aromatic depth
- 6 cups beef broth, the rich base fundamental to the soup’s hearty flavor
- 1 cup dry white wine, adds subtle acidity and complexity
- 2 teaspoons fresh thyme leaves, or 1 teaspoon dried for herbal notes
- 1 bay leaf, imparts a subtle earthiness
- Salt and freshly ground black pepper, to taste
| Ingredient | Quantity | Preparation |
|---|---|---|
| Yellow onions | 4 large | Thinly sliced |
| Unsalted butter | 4 tablespoons | Room temperature |
| Olive oil | 2 tablespoons | |
| Granulated sugar | 1 teaspoon | |
| Garlic | 2 cloves | Finely minced |
| Beef broth | 6 cups | Preferably low-sodium |
| Dry white wine | 1 cup | |
| Thyme leaves | 2 teaspoons fresh | Or 1 teaspoon dried |
| Bay leaf | 1 | Whole |
| Salt | To taste | |
| Black pepper | To taste | Freshly ground |
Optional Garnishes
Elevate the presentation and flavors of our Famous Barr Onion Soup with these classic finishing touches:
- Sliced French baguette, toasted until golden brown
- Gruyère cheese, shredded or sliced for melting on top
- Parmesan cheese, freshly grated for added sharpness
- Fresh parsley, finely chopped for a bright, herbal contrast
We recommend placing toasted baguette slices on top of the soup before layering on the cheese, then broiling until bubbly and golden brown for that irresistible gratinée finish.
Equipment Needed
To perfectly prepare the Famous Barr Onion Soup, having the right equipment is just as crucial as using the right ingredients. Below, we list and explain each essential tool that helps us achieve the signature rich flavor and delightful texture of this classic soup.
| Equipment | Purpose |
|---|---|
| Large heavy-bottomed pot or Dutch oven | For even heat distribution to caramelize onions slowly and develop deep flavor |
| Wooden spoon or heat-resistant spatula | To stir onions gently without mashing or breaking them |
| Chef’s knife | Sharp knife for slicing the onions thinly and evenly |
| Cutting board | A stable surface to safely slice the onions |
| Measuring cups and spoons | For precise measurement of oil, butter, sugar, wine, and spices |
| Soup ladle | To serve the soup cleanly into bowls or crocks |
| Oven-safe soup bowls or crocks | For broiling the cheese-topped soup to create the gratinée finish |
| Baking sheet or broiler pan | Holds the bowls or crocks under the broiler safely during the melting stage |
We recommend using a heavy-bottomed pot or Dutch oven because it maintains a steady temperature. This steadiness is essential during onion caramelization, preventing burning and allowing sugars to develop into deep, golden brown color and flavor.
When slicing the onions, a sharp chef’s knife ensures thin, uniform slices. This uniformity leads to consistent cooking and a perfectly balanced sweetness in every bite.
For stirring, a wooden spoon is preferred as it is gentle and avoids scratching your pot’s surface while giving us excellent control over the delicate onions.
Once assembled, oven-safe crocks are required because we finish the soup by broiling the cheese on top under high heat. Using the right bowls helps achieve that iconic bubbling, golden crust tantamount to the Famous Barr Onion Soup experience.
By having this specialized equipment ready, we set ourselves up to replicate this famous soup with precision and ease every time.
Preparation
To achieve the authentic Famous Barr Onion Soup flavor, careful attention during preparation is essential. We will guide you through the crucial steps to get your onions perfectly caramelized and the broth rich and flavorful.
Preparing the Onions
The heart of our Famous Barr Onion Soup is the onions. Here is how we prepare them:
- Select large yellow onions, as they caramelize beautifully and offer the ideal sweetness.
- Peel and slice onions thinly and evenly using a sharp chef’s knife to ensure uniform cooking.
- In a large heavy-bottomed pot or Dutch oven, heat 3 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium-low heat.
- Add the sliced onions and a pinch of granulated sugar to aid caramelization.
- Stir the onions gently and continuously with a wooden spoon or spatula, maintaining a low temperature to avoid burning.
- Cook the onions for 45 to 60 minutes until they are deep golden brown, soft, and richly caramelized.
| Step | Action | Time | Important Tip |
|---|---|---|---|
| Slice onions | Thin and even slices | 10 minutes | Use a sharp chef’s knife |
| Heat fat mixture | Butter and olive oil | 2-3 minutes | Medium-low heat |
| Caramelize onions | Add a pinch of sugar, stir regularly | 45-60 minutes | Low heat to prevent burning |
“Patience is key during caramelization—the deeper the color the richer the flavor.”
Preparing the Broth
The broth elevates our soup with layers of savory depth. Follow these steps to prepare it perfectly:
- Once onions are caramelized, add 3 cloves of minced garlic and cook for 1 minute until fragrant.
- Deglaze the pot with 1/2 cup of dry white wine, scraping any brown bits from the bottom for maximum flavor.
- Pour in 6 cups of high-quality beef broth (preferably homemade or low sodium).
- Add 2 sprigs of fresh thyme and 1 bay leaf to infuse herbal notes.
- Bring the mixture to a gentle simmer, then reduce heat to low.
- Allow the broth to simmer uncovered for 30 minutes to concentrate flavors.
- Season with salt and freshly ground black pepper to taste.
- Remove thyme sprigs and bay leaf before serving.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Minced garlic | 3 cloves | Adds aromatic depth |
| Dry white wine | 1/2 cup | Deglazes and adds acidity |
| Beef broth | 6 cups | Forms savory soup base |
| Fresh thyme | 2 sprigs | Adds herbal complexity |
| Bay leaf | 1 leaf | Infuses gentle earthiness |
Cooking Directions
We will guide you through each step to capture the essence of the Famous Barr Onion Soup. Follow these detailed instructions carefully for the best results.
Caramelizing the Onions
- Heat a large heavy-bottomed pot or Dutch oven over medium heat.
- Add 3 tablespoons unsalted butter and 1 tablespoon olive oil. Allow the butter to melt completely.
- Gradually add 6 large yellow onions, thinly sliced. Stir gently with a wooden spoon.
- Sprinkle 1 teaspoon granulated sugar over the onions to aid caramelization.
- Cook the onions slowly over medium-low heat for 45 to 60 minutes, stirring every 5 minutes to ensure even browning and prevent burning.
- Watch for a deep golden brown color and a sweet aroma—this signals perfect caramelization.
“Patience is key here, as rushing will result in less flavorful onions.”
Adding Liquids and Simmering
- Stir in 3 cloves minced garlic and cook for 1-2 minutes until fragrant.
- Pour in 1 cup dry white wine to deglaze the pot, scraping up the browned bits from the bottom.
- Add 8 cups beef broth, 2 sprigs fresh thyme, and 1 bay leaf.
- Bring the mixture to a gentle boil, then reduce heat to low.
- Cover and let it simmer for 30 minutes, allowing the flavors to meld deeply.
- Remove thyme sprigs and bay leaf before serving.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Dry white wine | 1 cup | Deglazing and flavor depth |
| Beef broth | 8 cups | Soup base |
| Fresh thyme | 2 sprigs | Herbal aroma |
| Bay leaf | 1 | Earthy undertones |
Final Seasoning
- Taste the soup and season with salt and freshly ground black pepper to your preference.
- For balance, you may add a small pinch of sugar if the soup tastes too sharp.
- Stir thoroughly and keep warm until ready to serve.
- Toast French baguette slices, top with Gruyère and Parmesan, and broil for a classic gratinée finish.
Tip: The final seasoning makes or breaks the soup’s authenticity—adjust carefully.
Serving Suggestions
To fully appreciate the Famous Barr Onion Soup, how we serve it plays a vital role. Thoughtful presentation and pairing enhance its comforting and rich flavors, creating a delightful dining experience.
Traditional Presentation
Serve the Famous Barr Onion Soup in oven-safe bowls to showcase its classic gratinée top. Follow these steps for the authentic presentation:
- Ladle the steaming soup into individual oven-safe soup bowls.
- Place a toasted slice of French baguette on top of the soup.
- Generously layer with Gruyère cheese and a sprinkle of Parmesan.
- Broil the bowls for 3 to 5 minutes or until the cheese is bubbling and golden brown.
- Garnish with a sprinkle of freshly chopped parsley for a pop of color.
This time-honored presentation perfectly combines the rich broth, caramelized onions, and toasted cheesy crust that defines the dish’s signature flavor and texture.
Pairing Ideas
Enhance the overall meal with complementary dishes and beverages. Below is a table of pairings that balance and elevate the Famous Barr Onion Soup:
| Category | Suggested Pairings | Notes |
|---|---|---|
| Salads | Mixed greens with vinaigrette | Freshness cuts through the soup’s richness |
| Main Courses | Roast beef or chicken | Hearty proteins complement savory flavors |
| Bread | Crusty French baguette or sourdough | Additional texture and flavor layers |
| Cheese | Mild cheeses like Brie or Camembert | Balances the sharp soup cheese topping |
| Wine | Dry white wine such as Sauvignon Blanc or Chardonnay | Matches the wine used in cooking |
| Beverages | Sparkling water with lemon | Cleanses palate between rich bites |
Pairing thoughtfully allows us to create a well-rounded meal that brings out the best in our beloved Famous Barr Onion Soup.
Make-Ahead Tips
To enjoy the Famous Barr Onion Soup with minimal last-minute effort, we can prepare several components in advance without compromising flavor or texture. Here are our best make-ahead strategies:
Caramelize Onions Ahead
The foundation of this soup is the perfectly caramelized onions. We recommend preparing them up to 3 days in advance to save considerable cooking time.
- Slowly caramelize the onions following the recipe instructions until they reach a deep golden brown color.
- Let them cool completely.
- Store the onions in an airtight container inside the refrigerator.
Tip: When ready to assemble the soup, gently reheat the onions in the pot before continuing with the rest of the recipe.
Prepare Broth Mixture in Advance
The rich broth is made by simmering beef broth with herbs and wine, building depth of flavor.
- Combine broth, white wine, thyme, bay leaf, and any seasonings.
- Simmer together, then remove from heat.
- Cool fully, strain if needed, and refrigerate in a sealed container for up to 2 days.
Assemble Soup Bowls in Advance
We can also partially assemble soup bowls before serving for a faster gratinée finish.
- Toast the baguette slices lightly.
- Place toasted bread in oven-safe bowls.
- Cover bread with shredded Gruyère and Parmesan cheese.
- Refrigerate uncovered or loosely covered for up to 24 hours.
Before serving, ladle hot soup over the prepared bread and cheese, then broil until bubbly golden brown.
Freezing Instructions
If we’d like to store for longer:
| Component | Freezing Time | Notes |
|---|---|---|
| Caramelized Onions | Up to 1 month | Freeze in airtight freezer bags. Thaw overnight in refrigerator. |
| Soup Broth | Up to 3 months | Cool completely. Freeze in portioned containers. |
| Fully Assembled Soup* | Not recommended | Cheese topping loses texture; better to assemble fresh. |
*For optimal results, freeze components separately and assemble fresh when ready to enjoy.
Reheating Tips
- Reheat caramelized onions and broth mixture together gently over low heat until steaming.
- Add seasoning adjustments to brighten flavors after reheating.
- Assemble the bowls and finish under the broiler for a fresh melted cheese topping.
Storage and Reheating
To enjoy the Famous Barr Onion Soup at its best even after cooking, proper storage and reheating are crucial. Here’s how we manage this classic soup to preserve its rich flavors and texture.
Storing the Soup
- Cool down the soup to room temperature within 2 hours of cooking to prevent bacterial growth.
- Transfer the soup to airtight containers, separating the broth and caramelized onions if possible for better longevity.
- Store in the refrigerator for up to 3 to 4 days.
- For longer storage, freeze the caramelized onions and broth separately in freezer-safe bags or containers. Avoid freezing the fully assembled soup due to texture changes in the toasted baguette and cheese topping.
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigeration (assembled) | 3 to 4 days | Store in airtight containers |
| Refrigeration (components) | 4 to 5 days | Separate onions and broth |
| Freezing (components) | Up to 3 months | Do not freeze fully assembled soup |
| Freezing (assembled) | Not recommended | Cheese and bread texture suffer |
Reheating the Famous Barr Onion Soup
- Reheat gently on the stove over low to medium heat. Stir occasionally to ensure even warming and prevent scorching.
- If reheating frozen components, thaw overnight in the refrigerator before warming.
- For an optimal eating experience, reassemble the soup with toasted baguette and cheese topping just before serving. Place under the broiler until cheese is bubbly and golden brown.
“Reheating slowly preserves the signature deep onion taste and creamy texture of our Famous Barr Onion Soup, ensuring every bowl tastes as fresh as the first.”
Tips for Perfect Reheating
- Avoid microwaving assembled soup with cheese topping as it can make the bread soggy and cheese rubbery.
- If reheating in the oven, cover soup with foil to prevent excessive browning or drying out and remove foil for the last few minutes to crisp the topping.
- Maintain the soup’s seasoning by tasting after reheating and adjusting salt, pepper, or a pinch of sugar as needed to revive flavors.
By following these storage and reheating best practices, we can savor the rich, caramelized flavors and classic texture of the Famous Barr Onion Soup anytime with minimal effort.
Conclusion
Mastering the Famous Barr Onion Soup brings a timeless taste of St. Louis right to our kitchens. With the right ingredients, equipment, and a bit of patience, we can recreate this rich, comforting classic that never fails to impress.
Whether serving it fresh or preparing it ahead, this recipe fits perfectly into any meal plan, offering warmth and depth in every spoonful. Let’s embrace the tradition and enjoy the delicious rewards of our efforts together.
Frequently Asked Questions
What makes the Famous Barr Onion Soup unique?
The soup features perfectly caramelized yellow onions, a rich beef broth, dry white wine, and fresh herbs, topped with toasted baguette and melted cheese for a classic French onion soup experience with a nostalgic St. Louis twist.
Which onions are best for Famous Barr Onion Soup?
Large yellow onions are ideal due to their sweetness and ability to caramelize well, creating the rich, deep flavor that defines this soup.
What key equipment do I need to make this soup?
You need a heavy-bottomed pot or Dutch oven, a sharp chef’s knife for slicing onions, a wooden spoon or spatula for stirring, and oven-safe bowls for broiling the cheese topping.
How long should I caramelize the onions?
Slowly caramelize sliced onions for 45 to 60 minutes in butter and olive oil, sprinkling some sugar to enhance browning and develop deep flavor.
Can I prepare any parts of the soup ahead of time?
Yes, you can caramelize onions and prepare the broth up to three days in advance. These components can also be frozen separately for longer storage.
How do I get the perfect cheese topping?
Toast French baguette slices, top them with Gruyère and Parmesan cheese, then broil until the cheese bubbles and turns golden brown for a delicious gratinée finish.
What are good side dishes to serve with this soup?
Serve with mixed greens salad, roast beef or chicken, crusty bread, and mild cheeses. For drinks, try dry white wine or sparkling water with lemon to complement the flavors.
How should I store and reheat the soup?
Cool the soup within two hours, refrigerate in airtight containers for 3-4 days, or freeze components separately. Reheat gently on the stove, avoiding overheating to maintain texture and flavor.
Can I freeze the fully assembled soup?
It’s best not to freeze the fully assembled soup with cheese topping, as texture may suffer. Freeze caramelized onions and broth separately instead.
What seasonings are essential for authentic flavor?
Salt, pepper, and a pinch of sugar are used to balance flavors. Fresh thyme and bay leaf add herbaceous notes essential for the soup’s classic taste.