Cream Of Onion Soup
Incredibly easy to whip up, this cream of onion soup is wholesome and super flavorful. Creamy and smooth, serve it as an appetizer or side dish with croutons, crunchy onion strings or a fresh baguette.
🧅 What Makes This Recipe So Good
- It’s super simple, yet so delicious. Made with only a few ingredients, this cream of onion soup is creamy, savory and filled with the naturally sweet flavor of cooked onions. Croutons or fried onion strings are the perfect finish to add a little crunch.
- It comes together in under 45 minutes and is super versatile. Serve it as the first course at your next dinner party, a side dish to a juicy steak or pork tenderloin. Or make a big batch to use up in your holiday recipes, or casseroles instead of buying the canned kind. It’s so much better!
👩🏼🍳 Chef’s Tips
- Go with the good ol’ yellow onions for this soup. Their flavor is perfectly balanced. Also make sure you use enough, you’ll need about 1.5 pounds which is 3 big onions or 4 medium. More is better than not enough. Peel them, cut them in half lengthwise and just slice them, they might make you shed a few tears, but I promise, it’ll be all worth it in the end.
- After adding the all purpose flour to the pot with the cooked onions and celery, use a wooden spoon to spatula to scrape all the bits stuck at the bottom. The flour helps thicken the soup a bit.
- If your soup feels too thick, you can always add more chicken broth to reach your preferred thickness.
- If you want to have fun with this cream of onion soup, add some freshly grated parmesan, or gruyère cheese for an extra cheesy flavor. A little chopped parsley too!
🥣 Other Delicious Soups You’ll Love
Cream Of Onion Soup
For the Cream of Onion Soup
- 1 tablespoon olive oil
- 3 tablespoons butter
- 3 medium yellow onions peeled, sliced; approximately 1 ½ pounds total
- 3 stalks celery chopped, approximately 1 cup
- ½ teaspoon fresh thyme leaves approximately 3 sprigs, stems removed
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth
- salt to taste
- freshly ground black pepper to taste
- 1 bay leaf
- ½ cup heavy cream at room temperature
Serving Suggestions (All Optional)
- warm baguettes torn into small pieces if used as topping
- fried onions
- cheddar cheese
- finely chopped parsley
- large, heavy-bottomed pot
- large wooden spoon
- immersion blender or traditional blender, see Notes
- Add oil and butter to large pot over medium-high heat. Allow butter to melt completely, stirring occasionally to blend butter with oil. Distribute mixture across entire bottom of pot.
- Once butter is melted and oil is hot and shimmery, add chopped celery and sliced onions, then immediately reduce heat to medium. Cook, stirring often, approximately 10 minutes or until vegetables have softened.
- When vegetables have softened, add minced garlic and thyme. Stir to incorporate. Cook 2 minutes, stirring occasionally, until garlic has softened.
- Sprinkle all-purpose flour into pot and stir well to coat vegetables completely.
- Once vegetables are coated with flour, add chicken broth, salt, pepper, and bay leaf. Stir to incorporate ingredients, scraping up any vegetables that may have stuck to bottom of pot, then allow mixture to come to gentle boil.
- When liquid begins to boil, reduce heat to medium-low and simmer mixture, uncovered, 12 to 13 minutes. Stir mixture occasionally, making sure to scrape bottom of pot each time.
- After 12 to 13 minutes, liquid should be reduced and thickened. Remove pot from heat and let liquid cool slightly.
- Remove bay leaf from soup and discard. Insert immersion blender into pot and blend soup until completely smooth. See Notes below if using traditional blender.
- After soup is completely blended, add room-temperature heavy cream and stir until fully incorporated. Return pot to medium-low heat and simmer soup 5 minutes.
- After 5 minutes, taste soup and add more salt or pepper if needed. When satisfied with flavor of soup, portion soup into serving bowls, garnish with toppings of choice if desired, and serve warm.
- Make it Vegetarian: Use vegetable broth instead of chicken broth.
- Make it Gluten Free: Use gluten-free all-purpose flour, and make sure your chicken broth is 100% gluten free.
Tips for Blending Hot Mixtures in a Traditional Blender
- Fill blender no more than halfway. Work in batches as needed to avoid overfilling blender.
- Let mixture sit in blender to cool slightly before blending.
- Always blend hot liquids with center cap of blender lid removed. Hold dish towel over center cap hole to keep lid on blender and to keep mixture from splashing out.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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