Cream Of Onion Soup

4.91 from 41 votes

Thick, creamy, rich, and with layers of sweet onion flavor, this tasty twist is chic enough to impress but humble enough to pair with any meal or sandwich. It's easy to make, too, with affordable ingredients.

Prep Time5

Cook Time25

Total Time30

Course: Soup

Cuisine: American

Keyword: cream of onion soup, cream soup, easy cream soup, onion soup

Servings: servings

Calories: 342kcal

Author: Chef Jenn

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