Cream Of Onion Soup
This Cream of Onion Soup is a rich, creamy dish that brings out the natural sweetness of roasted onions. It’s straightforward to make and perfect as either a starter or a meal on its own. The secret to this recipe is to roast the onions first, which brings out their sweetness.
I’m a big fan of onion soup, no matter the season. Whether you need a cozy starter for an elegant meal or a comforting main dish, this creamy onion soup delivers. Using sweet Spanish onions, yellow onions, and shallots, it’s a flavorful, cost-effective dish that will satisfy every craving.
Ingredients
- Spanish onions — Peeled and halved.
- Yellow onion — Sometimes called brown onions; peeled and halved.
- Garlic — Fresh cloves.
- Shallots — Peeled and halved.
- Fresh thyme — Sprigs.
- Olive oil
- Salt and pepper
- Butter – I cook with salted butter.
- Chicken broth – Use low or no sodium-added chicken broth.
- Heavy whipping cream
How To Make Cream of Onion Soup
- Set your oven to 450°F. Toss the onions, shallots, and garlic with olive oil and season with salt and pepper.
- Spread the seasoned vegetables on a baking sheet and roast for 15-20 minutes until soft and golden around the edges.
- Transfer the roasted onions to a soup pot. Add the butter and sauté for 3-4 minutes over medium heat.
- Pour in the chicken broth and add the thyme sprigs, and let it simmer gently for about 20 minutes, uncovered.
- Remove the thyme sprigs. Blend the mixture until smooth using either an immersion blender or by transferring it to a standard blender.
- Stir in the cream, heat through, adjust the seasoning, and serve.
Step-By-Step Process
Chef Jenn’s Tips
- Roasting caramelizes the onions, enhancing their natural sweetness and depth of flavor.
- Substitute the chicken broth with vegetable broth to make a vegetarian version.
- Sautéing the onions in butter after roasting enhances the richness of the soup, so don’t rush this step.
Make It A Meal
Pair this creamy soup with crusty bread, a fresh salad, or a light sandwich for a complete meal. It also goes well with a pastrami sandwich or a slice of quiche, balancing the richness of the soup with complementary flavors.
Storage
Allow the soup to cool completely before storing it in an airtight container in the fridge for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 2 months. Thaw in the fridge overnight, and reheat gently on the stove, stirring to restore the creamy texture.
Cream of Onion Soup
Ingredients
- 2 Spanish onions peeled and cut in quarters
- 1 yellow onion peeled and cut in quarters
- 2 shallots peeled and cut in half
- 2 cloves garlic peeled but left whole
- 2 tablespoons olive oil
- salt and pepper
- ¼ cup salted butter
- 2 sprigs fresh thyme
- 4 cups chicken broth use low or no sodium broth to control the salt
- 1 cup heavy whipping cream
Instructions
- Set your oven to 450°F. Toss the onions, shallots, and garlic with olive oil, seasoning with salt and pepper.
- Spread the seasoned vegetables on a baking sheet and roast for 15-20 minutes until soft and golden around the edges.
- Transfer the roasted onions to a soup pot. Add the butter and thyme and sauté for 3-4 minutes over medium heat.
- Pour in the chicken broth and let it simmer for about 20 minutes, allowing the flavors to meld and the soup to reduce slightly.
- Remove the thyme sprigs. Blend the mixture until smooth using either an immersion blender or by transferring it to a standard blender.
- Stir in the cream, heat through, adjust the seasoning, and serve.
Notes
Chef Jenn’s Tips
- Keep the onions fairly close together on the baking sheet so they don’t burn.
- Substitute the chicken broth with vegetable broth to make a vegetarian version.
- Sautéing the onions in butter after roasting enhances the richness of the soup, so don’t rush this step.
