Creamy onion soup is the gentler cousin of French onion soup - smooth, elegant, and wonderfully comforting. The onions are cooked until soft and sweet, then blended into a velvety puree that's finished with cream.
This soup is perfect as an elegant first course or a cozy weeknight dinner. The natural sweetness of the onions shines through, balanced by a hint of nutmeg and thyme.
Best Onions to Use
- Vidalia: Super sweet, best choice
- Walla Walla: Equally sweet
- Yellow onions: More savory depth
- Mixed: Complex flavor
Tips for Smoothness
- Cook onions until very soft
- Use a high-powered blender
- Strain for extra silkiness
- Add cream after blending
Serving Suggestions
- Crispy shallots on top
- Fresh thyme
- Crusty bread
- Elegant dinner party starter
Creamy Onion Soup
Silky smooth soup with sweet onions and cream.
Nutrition per serving
225Calories
5gProtein
18gCarbs
15gFat
2gFiber
10gSugar
Ingredients
Instructions
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Cook onions. Melt butter in a large pot over medium-low heat. Add onions and thyme. Cook 20-25 minutes, stirring occasionally, until onions are very soft and lightly golden.
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Simmer. Add broth and bring to a boil. Reduce heat and simmer 15 minutes.
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Blend. Remove thyme stems. Blend soup until completely smooth. For extra silkiness, strain through a fine-mesh sieve.
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Finish. Return to pot. Stir in cream and nutmeg. Heat gently. Season with salt and white pepper. Serve topped with crispy shallots if desired.
Recipe Notes
- Lighter version: Use half-and-half instead of cream.
- Vegan: Use olive oil and coconut cream.
- Add depth: Include a splash of dry sherry.
- Storage: Refrigerate 4 days. Freezes well without cream.
