Caramelized Onion Cream Soup
Indulge in the velvety depths of Caramelized Onion Cream Soup, an elevated twist on a comfort classic that marries the rich, golden sweetness of slow-cooked onions with the luxurious creaminess of heavy cream. This soup is a symphony of flavors, heightened by the subtle earthiness of garlic, thyme, and a bay leaf, all simmered in a flavorful vegetable stock. The onions are lovingly caramelized to perfection, offering a naturally sweet and complex base, while a touch of flour ensures a beautiful, silky texture. Whether puréed for a smooth finish or left partially chunky for added character, this recipe delivers a restaurant-quality dish in just over an hour. Serve it as an elegant starter for dinner parties or pair it with crusty bread for a supremely satisfying meal. Perfect for cozy evenings and sure to delight onion soup enthusiasts, this creamy dish is a must-try for all comfort food lovers. Keywords: caramelized onion cream soup, creamy onion soup, caramelized onions, comforting soup recipes, homemade soup.
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Recipe Information
Ingredients
- 6 large Yellow onions
- 4 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 teaspoon Granulated sugar
- 2 cloves Garlic cloves
- 4 cups Vegetable stock
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Peel and thinly slice all 6 large yellow onions.
In a large, heavy-bottomed pot, melt the butter and olive oil over medium heat.
Add the sliced onions and stir to coat them evenly with the butter and oil.
Sprinkle 1 teaspoon of granulated sugar and cook the onions, stirring occasionally, for 25-30 minutes until they are deeply golden brown and caramelized. Adjust the heat to medium-low to prevent burning.
While the onions are caramelizing, finely mince the garlic cloves.
Once the onions are caramelized, add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in 2 tablespoons of all-purpose flour and cook for 1 minute to remove the raw flour taste.
Pour in the 4 cups of vegetable stock, stirring constantly to avoid lumps.
Add 1 teaspoon of dried thyme, 1 bay leaf, 1 teaspoon of salt, and 0.5 teaspoon of ground black pepper. Bring the soup to a gentle simmer.
Simmer the soup uncovered for 20 minutes, stirring occasionally, to allow the flavors to meld.
Remove the bay leaf and use an immersion blender to purée the soup until smooth. If you prefer a chunkier texture, you can blend only part of the soup.
Stir in 1 cup of heavy cream and heat gently over low heat, being careful not to let the soup boil.
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and serve warm. Optionally, garnish with fresh thyme or a drizzle of cream for presentation.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1075 mg | 47% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 14.2 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 96 mg | 7% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 769 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
