Cream of Onion Soup
Everyone has heard of French onion soup, but for a real treat, try this Cream of Onion Soup. This is a rich, creamy, and onion-forward soup that I’ve been making for years. It’s so easy to make, and roasting the onions first brings out their natural sweet flavor! I’m a trained chef with 25+ years of experience, and let me tell you, this soup is fabulous!
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I love onion soup. I don’t care if it’s hot or cold outside – when the craving for soup hits, I turn to this amazing Creamed Onion Soup. It’s so crazy good, and easy to make. Plus, it’s affordable! Onions are usually pretty cheap, and this recipe includes sweet Spanish onions, a yellow (or brown) onion, and shallots.
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This onion soup recipe is a great starter to elegant meals, but it’s humble enough to be a meal on its own, next to a heel of crusty bread. If you really want to pull out all the stops, serve this soup inside a hollowed-out Spanish or Vidalia onion. That’s sure to wow all your guests!
What You’ll Love About Cream of Onion Soup
- Rich and flavorful: Combining roasted onions with a medley of Spanish onions, yellow onions, and shallots creates layers of complex but tamed onion flavor.
- Comforting and creamy: The cream adds luxurious creaminess, making this soup a perfect comfort food.
- Versatile dish: It’s great as a starter or a main course, and you can easily make it a part of a larger meal.
- Simple but elegant: Though simple to make, it is elegant and suitable for casual and formal dining.
Ingredients
- Spanish onions – Spanish onions are sweeter and milder than yellow onions. Cut into quarters so they roast evenly.
- Yellow onion – Yellow or white onion works. Adds depth alongside the sweeter Spanish onions.
- Garlic – Fresh garlic only. Jarred garlic won’t give the same clean flavor and can turn bitter when cooked.
- Shallots – Shallots add a deeper, sweeter flavor than onions alone. Don’t skip them—they’re worth the extra effort.
- Sprigs of fresh thyme – Fresh thyme only. Dried thyme would burn during the long roasting time and turn bitter.
- Olive oil – Use regular olive oil for roasting, not extra virgin. Extra virgin can taste bitter at high oven temperatures.
- Salt and pepper – Season to taste.
- Butter – I use salted butter. Unsalted butter works if you add a pinch of extra salt.
- Chicken broth – I use low-sodium or no-sodium-added broth so I can control the salt level. Vegetable broth works to keep it vegetarian.
- Heavy whipping cream – Don’t substitute with half-and-half or milk. The soup won’t be rich or creamy enough.
How To Make Cream of Onion Soup
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating the oven to 450°F. Place the onions and garlic on a rimmed baking sheet. Drizzle with olive oil and season generously with salt and black pepper. Toss everything together until evenly coated, then spread the vegetables into a single layer.
Roast for 15 to 20 minutes, or until the onions and garlic are tender and caramelized around the edges.
Transfer the roasted onions and garlic to a large soup pot.
Add the butter and cook over medium heat for 3 to 4 minutes, stirring occasionally, to deepen the flavor.
Pour in the chicken broth and add the thyme sprigs.
Bring the mixture to a gentle simmer and cook for about 20 minutes, allowing the flavors to blend and the broth to reduce slightly.
Remove and discard the thyme stems. Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a blender and blend until silky smooth before returning it to the pot.
Stir in the heavy cream and heat gently until warmed through. Do not allow the soup to boil after adding the cream.
Taste and adjust the seasoning with additional salt and pepper as needed. Ladle the soup into bowls and serve hot.
Enjoy!
Chef Jenn’s Tips
- You can use Vidalian or Maui onions instead of Spanish onions – any sweet onion will do, but don’t use red onions or your soup will be a weird color.
- Roasting the onions is the key to this soup. It caramelizes the natural sugars in the onions, bringing out their sweetness and depth of flavor.
- Don’t rush the sautéing. Cooking the onions in butter after roasting enhances their flavor.
- For a vegetarian option, substitute the chicken broth with a rich vegetable broth.
Make It A Meal
This soup pairs beautifully with crusty bread, a crisp salad, or even a light sandwich. For a heartier meal, serve it alongside a pastrami sandwich or a slice of quiche. The creaminess of the soup complements a variety of dishes, making it a versatile choice for any meal.
Storage
To store, let the soup cool completely and refrigerate it in an airtight container for up to 3 days. For longer storage, you can freeze the soup in freezer-safe containers for up to 2 months. Just thaw it overnight in the refrigerator and reheat gently on the stove. Do note that the cream may separate slightly when frozen, so give it a good stir upon reheating to bring back its creamy consistency.
Cream Of Onion Soup
Ingredients
- 2 Spanish onions peeled and cut in quarters
- 1 yellow onion peeled and cut in quarters
- 2 shallots peeled and cut in half
- 2 cloves garlic peeled but left whole
- 2 tablespoons olive oil
- salt and pepper
- ¼ cup salted butter
- 2 sprigs fresh thyme
- 4 cups chicken broth use low or no sodium broth to control the salt
- 1 cup heavy whipping cream
Instructions
- Preheat your oven to 450°F and toss the onions, shallots, and garlic with olive oil, seasoning them with salt and pepper and add the sprigs of thyme.
- Transfer the seasoned veggies to a baking sheet with raised sides and roast them for about 15-20 minutes, or until they are soft and brown around the edges.
- Transfer the roasted onions and any pan juices to a soup pot, add the butter, and sauté for 3-4 minutes.
- Add the chicken broth and thyme, and let it simmer for 20 minutes to reduce slightly.
- Remove the thyme stems, then transfer the mixture to a blender and puree, or use an immersion blender directly in the pot.
- Add the cream, heat through, adjust seasoning, and serve your delicious Creamy Onion Soup.
Notes
Chef Jenn’s Tips
- You can use Vidalian or Maui onions instead of Spanish onions – any sweet onion will do, but don’t use red onions or your soup will be a weird color.
- Roasting the onions is the key to this soup. It caramelizes the natural sugars in the onions, bringing out their sweetness and depth of flavor.
- Don’t rush the sautéing. Cooking the onions in butter after roasting enhances their flavor.
- For a vegetarian option, substitute the chicken broth with a rich vegetable broth.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.