Cream of Onion Soup

Total Time Prep: 10 min. Cook: 25 min.
Yield 2 quarts
Test Kitchen Approved
Delicate cream of onion soup brings rich, savory flavors to your table and is perfect as an elegant starter.

Ingredients

  • 3 tablespoons butter
  • 3 large sweet onions (about 1-1/2 pounds), chopped
  • 2 celery ribs, chopped
  • 1 medium carrot, chopped
  • 2 garlic cloves, minced
  • 1-1/4 teaspoons salt
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon pepper
  • 5 tablespoons all-purpose flour
  • 4 cups reduced-sodium chicken broth
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sherry, optional
  • 1 tablespoon minced chives, optional

Directions

  1. In a Dutch oven or stock pot, melt butter over medium heat. Add onions, celery and carrots; cook until onions are soft and slightly caramelized on the edges, 8-10 minutes. Stir in garlic, salt, thyme, Italian seasoning and pepper; cook one minute longer. Stir in flour; cook until well combined, 1-2 minutes, stirring constantly. Slowly whisk in chicken broth; bring to a simmer until thickened, 4-5 minutes, whisking frequently. Add cream and sherry, if desired; simmer until heated through, 4-5 minutes.
  2. If desired, puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan and heat through. Sprinkle with chives.

Nutrition Facts

1 cup: 160 calories, 10g fat (6g saturated fat), 28mg cholesterol, 715mg sodium, 15g carbohydrate (8g sugars, 2g fiber), 4g protein.

This is a soup for onion fans! Sweet onions provide a sweet, caramelized base flavor that deepens as they cook. A splash of sherry at the end adds subtle sweetness and acidity, while fresh chives add a second layer of fresh onion flavor. —Joyce Moynihan, Lakeville, Minnesota
Recipe Creator
Community Cook

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