Cream of onion soup is a rich, creamy dish that highlights the natural sweetness of onions. When cooked slowly, onions caramelize beautifully, developing a deep, delicate flavor that defines this soup.
- Why Make It: Onion soup is a slow-simmering, one pot soup that goes from the stovetop to the tabletop in minutes!
- Skill Level: This is an easy made-from-scratch soup recipe that every home cook needs in their cookbook.
- Technique: Unlike a traditional French Onion soup, the caramelized onions and celery are pureed for a rich and creamy soup that’s perfect for dipping crusty bread.
- Serving Suggestion: Keep it warm in a Crockpot and let everyone help themselves. Set out bowls of shredded cheese and some homemade croutons.
Ingredient Notes
- Onions: This recipe is best with sweet onions like Walla Wallas, Vidalias, or a combination of the two, but regular onions will work just fine too.
- Soup Base: Broth and heavy creams make the perfect base. Any type of broth or stock will do; simply adjust the seasonings.
- Add-Ins:
- Onion soup is ideal for adding in leftover baked ham (or honey ham)!
- Or for a heartier vegetable-style soup, stir in or puree roasted veggies like carrots or potatoes.
- Make it cheesy by removing the soup from the heat, then stirring in Swiss or cheddar a handful at a time so it melts smoothly.
How to Make Cream of Onion Soup
- Caramelize the onions and celery in a large pot.
- Add flour & thyme (full recipe below).
- Stir in the remaining ingredients & bring to a boil, then simmer.
- Puree soup. Season & serve.
Serve It With…
Storing, Freezing, and Reheating
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 4 weeks. Reheat on the stovetop over low heat. Avoid a hard boil after the cream is added so the texture stays smooth.
Cozy Soup Night Favorites
Did you enjoy the Cream of Onion Soup? Leave a comment and rating below.
-
Melt butter in a saucepan over medium heat. Add onions and celery and cook until tender and translucent, about 5 to 7 minutes.
-
Stir in flour and thyme, cook 1 minute more.
-
Stir in broth, a bit at a time, stirring until smooth after each addition.
-
Bring to a boil, reduce to a simmer and cook uncovered 8 to 10 minutes or until vegetables are very soft.
-
Blend soup with a hand blender, add in cream and simmer 5 minutes more. Season with salt & pepper to taste.
-
Garnish with parsley if desired and serve.
Leftover soup can be stored in a covered container in the fridge for up to 4 days. Freeze cooled soup in a zippered bag for up to 4 weeks. Reheat on the stovetop or in the microwave until heated through.Â
Serving: 1cup | Calories: 378 | Carbohydrates: 19g | Protein: 4g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 830mg | Potassium: 404mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1274IU | Vitamin C: 19mg | Calcium: 81mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Lunch, Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
