Simple Cream of Onion Soup
Warm up with the comforting embrace of this Simple Cream of Onion Soup, a silky, golden delight that’s as elegant as it is easy to prepare. Made with caramelized yellow onions, a touch of garlic, and a velvety blend of broth and heavy cream, this recipe transforms humble pantry staples into a luxurious bowl of pure comfort. A dash of fresh thyme and a sprinkle of parsley elevate the flavors, while crusty bread on the side makes for the perfect pairing. Ready in just 50 minutes, this creamy onion soup is ideal for a cozy lunch or a light dinner. Whether you're craving something hearty or looking for an impressive yet quick dish, this recipe will deliver rich flavor in every spoonful!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 4 medium-sized (about 2 pounds) yellow onions
- 2 small garlic cloves
- 3 tablespoons all-purpose flour
- 5 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) ground black pepper
- 1 teaspoon (optional) fresh thyme leaves
- 2 tablespoons (chopped, for garnish) fresh parsley
- 1 loaf (sliced for serving, optional) crusty bread
Instructions
Peel the onions and slice them thinly into half-moons. Mince the garlic cloves finely.
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the sliced onions and garlic.
Cook the onions and garlic for about 15-20 minutes, stirring occasionally, until the onions are very soft and golden brown.
Sprinkle the flour over the softened onions, stirring constantly to combine. Cook for about 2 minutes to remove the raw flour taste.
Slowly pour in the broth, one cup at a time, while stirring to ensure there are no lumps. Bring the mixture to a simmer.
Reduce the heat to low and let the soup cook for 10-15 minutes, allowing the flavors to meld together. Stir occasionally.
Using an immersion blender (or transferring the soup in batches to a stand blender), blend the soup until smooth and creamy.
Return the soup to the pot if necessary and stir in the heavy cream. Season with salt, black pepper, and thyme (if using). Adjust seasoning as needed.
Cook the soup for an additional 2-3 minutes, being careful not to let it boil once the cream is added.
Ladle the soup into bowls, garnishing with chopped parsley. Serve with slices of crusty bread on the side if desired.
Nutrition Facts
Calories |
4046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.7 g | 179% | |
| Saturated Fat | 75.3 g | 376% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 9428 mg | 410% | |
| Total Carbohydrate | 614.7 g | 224% | |
| Dietary Fiber | 72.8 g | 260% | |
| Total Sugars | 166.4 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1024 mg | 79% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 6136 mg | 131% | |
*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.
