Andouille Sausage Soup
Submitted by patrick
Rich onion soup built on a blond roux, loaded with smoky andouille sausage, finished with melted Parmesan and crispy croutons for French onion meets Cajun flair.
YIELD
12 servngsPREP
15 minCOOK
1 hrsREADY
2 hrsThis soup takes French onion soup and gives it a Louisiana makeover: you start with a blond roux (flour and olive oil stirred until nutty), add mountains of caramelized yellow, white, and red onions, then throw in chunky andouille for smoky, spicy heft.
An hour of simmering melds everything into a rich, golden broth.
Finish each bowl with grated Parmesan, crispy homemade croutons, and a shower of fresh parsley for a soup that’s both elegant and deeply satisfying.
Kitchen Tips
- Stir the roux constantly: Ten minutes of stirring prevents burning and develops that toasted, nutty flavor.
- Caramelize those onions: Cooking the onions until golden (another 10 minutes) adds sweetness and depth.
- Skim the fat: Check the soup occasionally and skim any fat that rises to keep it from feeling greasy.
- Make ahead: This soup tastes even better the next day as flavors continue to develop.
Variations
- Add white wine: Deglaze with ½ cup white wine after caramelizing onions for extra complexity.
- Use Gruyère: Swap Parmesan for Gruyère to lean more into French onion territory.
Ingredients
Directions
In a large saucepan, combine the olive oil and flour.
Stirring constantly cook for about 10 minutes for a blond roux.
Stir in the onions and cook for about 10 minutes or until the onions are golden.
Add the andouille, shallots, garlic, leeks, bay leaves, and thyme.
Season with salt, pepper, and cayenne.
Stir in the broth and bring the liquid up to a boil and reduce to a simmer.
Simmer the soup for about 1 hour. Skim the soup occasionally to remove any fat that rises to the top.
Remove the bay leaves.
Stir in the grated cheese and green onions.
Ladle the soup in a shallow bowl.
Garnish the soup with the croutons, cheese, and parsley.
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