Cream of Onion Soup

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Finally, the cool autumn weather has hit California. I made this Cream of Onion soup last weekend and my son and I absolutely loved it!

And, if you happen to buy onions at Costco as I do, this is a great way to use up 2 or 3 of those large onions!

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I love our summers, but I am really ready to enjoy a nice warm bowl of soup,  curl up on the couch with my blanket and catch up on a little tv!

This Cream of Onion soup is creamy, with a hint of onion and herbs. So yummy!

You can serve the soup with crackers or a baguette.

Cream of Onion Soup would make a great first course, or serve with a salad for a perfect, lite meal.

How about some dessert?

Fresh Orange Cake with Cream Cheese Frosting

Sour Cream Lemon Pie

Pear Ginger Pie with Crumb Topping

Cream of Onion Soup

• 1/4 cup Butter
• 1/4 cup Olive Oil
• 2 pounds Yellow Onions, chopped (2 very large or 3 regulars)
• 1 sprig Rosemary
• 2 or 3 sprigs Thyme
• 1 or 2 sprigs Sage
• 32 ounces of Chicken Broth
• 1/3 cup Half n Half
• Red Pepper Flakes
• Salt and Pepper
• Fresh Chives

Melt the butter and add the olive oil to a large saucepan. Add the chopped onions and cook over medium-low heat for 20 – 30 minutes. You want the onions to soften but not turn real brown. Lightly brown is fine.

When the onions have softened, add a pinch or two of red pepper flakes, salt, and pepper, to taste. Stir and add the chicken broth and rosemary, thyme, and sage. Simmer and cook another 15 – 20 minutes.

Remove the herbs and blend with an immersion blender. Leaving a few chunks of onion is fine. Add the half n half, stir well. Adjust seasoning if necessary. Warm thoroughly.

Serve topped with chopped chives. Enjoy!

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5 from 1 vote

Cream of Onion Soup

Cream of Onion Soup would make a great first course, or serve with a salad for a perfect, lite meal.

Prep Time15 mins

Active Time1 hr

Course: Main

Cuisine: American

Yield: 4

Author: Cook This Again, Mom!

Ingredients

• 1/4 cup Butter
• 1/4 cup Olive Oil
• 2 pounds Yellow Onions chopped (2 very large or 3 regular)
• 1 sprig Rosemary
• 2 or 3 sprigs Thyme
• 1 or 2 sprigs Sage
• 32 ounces of Chicken Broth
• 1/3 cup Half n Half
• Red Pepper Flakes
• Salt and Pepper
• Fresh Chives

Instructions

• Melt the butter and add the olive oil to a large sauce pan. Add the chopped onions and cook over medium low heat for 20 – 30 minutes. You want the onions to soften but not turn real brown. Lightly brown is fine.
• When the onions have softened, add a pinch or two of red pepper flakes, salt and pepper, to taste. Stir and add the chicken broth and rosemary, thyme, and sage. Simmer and cook another 15 – 20 minutes.
• Remove the herbs and blend with an immersion blender. Leaving a few chunks of onion is fine. Add the half n half, stir well. Adjust seasoning if necessary. Warm thoroughly. Serve topped with chopped chives. Enjoy!