Creamy Onion Soup
Indulge in the ultimate comfort with this Creamy Onion Soup, a luxurious twist on the classic French onion soup. Caramelized yellow onions lend a rich, sweet depth, while a splash of heavy cream creates a silky texture that’s irresistibly smooth. Enhanced with fresh thyme, garlic, and a bay leaf for nuanced flavor, this soup is pure cozy perfection. Topped with toasted French bread and bubbling Gruyère cheese, each spoonful delivers hearty satisfaction. Perfect for chilly evenings or elegant dinners, this creamy delight is easy to make and pairs beautifully with a crisp salad or glass of white wine. Garnished with vibrant chives, it’s a flavorful, visually stunning dish that’s sure to impress your guests!
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Recipe Information
Ingredients
- 6 large yellow onions
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 medium garlic cloves
- 2 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 leaf bay leaf
- 1 cup grated Gruyère cheese
- 1 loaf French bread
- 2 tablespoons chopped chives for garnish
Instructions
Peel and thinly slice the onions and garlic cloves.
In a large pot over medium heat, melt the butter with olive oil.
Add the sliced onions and sprinkle with salt, cooking for about 25-30 minutes, stirring frequently until they turn caramelized and golden brown.
Add minced garlic and cook for another 2 minutes until fragrant.
Stir in the fresh thyme sprigs and flour, cooking for an additional 2 minutes.
Gradually pour in the chicken broth, scraping the bottom of the pot to deglaze any browned bits.
Add the bay leaf and bring the mixture to a simmer. Let it cook for 20 minutes to blend the flavors.
Remove the bay leaf and thyme sprigs from the soup.
Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches.
Reduce the heat to low, stir in the heavy cream, and warm through without boiling.
Preheat your oven's broiler. Slice the French bread into thick slices and toast under the broiler until golden brown.
Ladle the soup into bowls, top each with toasted bread slices, and sprinkle with Gruyère cheese.
Broil the topped bowls until the cheese is bubbly and golden, about 2-3 minutes.
Garnish with chopped chives and serve hot.
Nutrition Facts
Calories |
3537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.7 g | 246% | |
| Saturated Fat | 100.1 g | 500% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 8148 mg | 354% | |
| Total Carbohydrate | 333.4 g | 121% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 61.4 g | ||
| Protein | 104.9 g | 210% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1538 mg | 118% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 2826 mg | 60% | |
*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.
