creamy onion soup recipe

Written ByJenny Smyth Posted on
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The Best creamy onion soup recipe

I’ve been making creamy onion soup for years, and it’s a recipe that never fails to impress my family and friends. It’s a classic dish that originated in French cuisine, but I’ve adapted it to suit my taste preferences. The first time I tried this soup was at a restaurant, and I was blown away by the depth of flavor and the richness of the soup.

I immediately knew I had to recreate it at home, and I’ve been perfecting the recipe ever since. The best part about this soup is the way the onions are cooked until they’re caramelized and sweet, which brings out the natural sugars in the onions. This process takes time and patience, but trust me when I say it’s worth it.

The aroma of sautéed onions is simply heavenly, and it’s a smell that will transport you straight to a French bistro. When I serve this soup at family gatherings or special occasions, everyone always raves about it. It’s become a staple in our household, and I’m sure it will become one in yours too.

As for why I love this recipe so much, it’s because of its simplicity and versatility. You can easily customize it to suit your taste preferences by adding different types of herbs or spices. My kids adore helping me make this soup because they love getting their hands dirty with all the chopping and stirring involved.

They’re also super excited to taste the final product because they know how delicious it will be. Overall, creamy onion soup is a recipe that never fails to impress, whether you’re serving it as a main course or as a side dish.

Creamy Onion Soup

Creamy Onion Soup

4.8 from 736 votes

A rich and velvety soup made with caramelized onions, cream, and a touch of thyme. This comforting dish is perfect for a cozy dinner and pairs wonderfully with crusty bread.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

4 large yellow onions, thinly sliced
3 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
4 cups low-sodium chicken or vegetable broth
1 cup heavy cream
1 teaspoon dried thyme
1 bay leaf

For Garnish (optional)

2 tablespoons fresh parsley, chopped
1/4 cup grated Parmesan cheese

👨‍🍳Directions

1Heat the butter and olive oil in a large pot over medium heat.
2Add the sliced onions, salt, and pepper, and cook for 10 minutes, stirring occasionally, until the onions are soft and translucent.
3Reduce the heat to medium-low and continue cooking the onions for 20 to 25 minutes, stirring every few minutes, until they are deeply golden brown and caramelized.
4The onions should be very soft and sweet with a rich brown color.
5Sprinkle the flour over the caramelized onions and stir constantly for 2 minutes to cook the flour.
6Slowly pour in the broth while stirring to prevent lumps, then add the thyme and bay leaf.
7Increase the heat to medium-high and bring the soup to a gentle boil.
8Then reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the soup thickens slightly.
9Remove the bay leaf and discard it.
10Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a blender and blend until creamy.
11Return the soup to the pot.
12Stir in the heavy cream and heat over low heat for 3 to 5 minutes until warmed through.
13Do not let the soup boil.
14Taste and adjust seasoning with additional salt and pepper if needed.
15Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese if desired.
16Serve hot with crusty bread.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Knife
Cutting board
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 65mg🧂Sodium: 800mg🌾Total Carbs: 30g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 8g

📝Notes

For a lighter version, substitute half-and-half for heavy cream and use low-sodium broth. The soup can be stored in the refrigerator for up to 3 days.

Watch Video Of How Creamy Onion Soup Works

This creamy onion soup is perfect for any occasion, whether you’re hosting a dinner party or just need a comforting meal after a long day.

One of my favorite things about this recipe is that you can easily scale up or down depending on how many people you’re serving.

It also reheats beautifully, so feel free to make it ahead of time and reheat as needed.

❓ Frequently Asked Questions About Creamy Onion Soup

Q: What type of onions should I use for this recipe?

In this recipe, we recommend using sweet onions like Vidalia or Maui for their naturally sweet flavor and low water content.

Q: Can I use store-bought chicken broth instead of homemade?

We don’t recommend using store-bought broth because it lacks the depth of flavor that homemade broth provides.

Q: How long does this soup take to prepare?

This recipe requires about an hour of preparation time from start to finish.

Q: Can I freeze this soup for later use?

Q: What if I don’t have any heavy cream on hand?

You can substitute heavy cream with half-and-half or whole milk if you don’t have heavy cream on hand.

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