Creamy Sweet Onion Soup
Experience the comforting warmth of this Creamy Sweet Onion Soup, a velvety blend of caramelized sweet onions, rich heavy cream, and aromatic thyme. Perfectly balanced between sweet and savory, this luxurious soup features Vidalia or Walla Walla onions slow-cooked to golden perfection, enhanced by a splash of chicken or vegetable stock for depth. The secret to its irresistibly creamy texture lies in a gentle puree and the indulgent addition of heavy cream. Finished with a sprinkle of fresh chives and optional crusty bread or croutons, this soup is as elegant as it is satisfying. Ideal for cozy dinners or an impressive starter, this recipe brings gourmet comfort food straight to your table.
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Recipe Information
Ingredients
- 4 large sweet onions (e.g., Vidalia or Walla Walla)
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 unit garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 unit bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh chives, chopped (for garnish)
- 1 cup crusty bread or croutons (optional)
Instructions
Peel and thinly slice the sweet onions.
In a large pot, heat the butter and olive oil over medium heat until melted and combined.
Add the sliced sweet onions to the pot and stir to coat in the butter and oil. Cook on medium-low heat, stirring occasionally, for 20–25 minutes or until the onions are golden brown and caramelized.
Stir in the minced garlic and fresh thyme, cooking for another 2 minutes until fragrant.
Sprinkle the flour over the onions and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
Slowly pour in the chicken or vegetable stock, whisking constantly to avoid lumps. Add the bay leaf.
Bring the soup to a gentle simmer and cook for 15–20 minutes, allowing the flavors to meld together.
Remove the bay leaf and use an immersion blender to process the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until creamy, then return it to the pot.
Stir in the heavy cream and season the soup with salt and black pepper. Adjust seasoning to taste.
Heat the soup gently on low, making sure not to boil, for 2–3 minutes until warmed through.
Ladle the creamy sweet onion soup into bowls and garnish with fresh chopped chives. Serve with crusty bread or croutons on the side if desired.
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1568 mg | 68% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 19.9 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 114 mg | 9% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 649 mg | 14% | |
*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.
