Cream Of Onion Soup
Cream of Onion Soup offers a rich, velvety flavor with caramelized onions and subtle spices, perfect for comforting meals and suitable for all onion lovers.
Ingredients
- 4 Tbsp. unsalted butter ⓘ
- 2 large onions, sliced (about 2 cups) ⓘ
- 2 Tbsp. flour ⓘ
- 3/4 tsp. salt ⓘ
- 6 cups milk
- 4 egg yolks ⓘ
- freshly grated nutmeg or Worcestershire sauce ⓘ
- freshly ground pepper ⓘ
- 1/2 cup croutons (optional) ⓘ
- 2 to 3 slices crisp cooked bacon, crumbled (optional) ⓘ
- 2 Tbsp. fresh chopped parsley (optional) ⓘ
Instructions
- Melt butter in a large, heavy saucepan or Dutch oven. When foam subsides, add sliced onions and reduce heat to low.
- Cook, stirring frequently, until onions are golden brown, about 20 to 25 minutes.
- Stir in flour and salt until well combined.
- Stir in milk until the mixture is smooth. Heat to simmering.
- Simmer, covered, until onions are tender, 7 to 8 minutes.
- Beat egg yolks lightly in a bowl.
- Stir a small amount of soup into the beaten egg yolks to temper.
- Stir this mixture back into the soup and cook until just heated through, about 1 to 2 minutes.
- Do not allow the soup to boil.
- Season with freshly grated nutmeg, Worcestershire sauce, and freshly ground pepper to taste.
- Ladle into warmed soup bowls and garnish with croutons, crumbled bacon, and chopped parsley if desired.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine after the onions are golden. If you don't have unsalted butter, salted butter works too; just reduce the added salt. You can also substitute half of the milk with vegetable or chicken broth for a different taste. Fresh herbs like thyme or chives can enhance the flavor profile.
Serving Suggestions
Serve this creamy soup with a side of crusty bread or a simple green salad for a light meal. It pairs beautifully with Appetizer Ham Logs for a delightful combination. Garnish each bowl with croutons and crispy bacon for added texture and flavor. A sprinkle of fresh parsley brightens the dish.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to three days. To reheat, gently warm on the stove over low heat, stirring frequently to prevent curdling from the egg yolks. You can also use a microwave, but heat in short intervals, stirring in between.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Onion Soup contains roughly 1126 calories, with 30g protein, 66g carbohydrates, and 84g fat. It is an excellent source of vitamin A (71% of the Daily Value), protein (59% of the Daily Value), and iron (56% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2151mg per serving (94% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of onion for this recipe?
Yes, you can use sweet onions like Vidalia for a milder flavor or shallots for a more delicate taste. Red onions can also work, but they may alter the color and flavor slightly.
Can I make this soup vegetarian?
Absolutely! Simply replace the milk with a plant-based alternative such as almond or oat milk, and omit the bacon. You can also enhance the flavor with vegetable broth instead of milk for added depth.
How can I thicken my soup if it's too thin?
If your soup turns out thinner than desired, you can mix a tablespoon of cornstarch with cold water to create a slurry, then stir it into the soup while simmering until it thickens. Alternatively, blending a portion of the soup can also help achieve a creamier consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).