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!
Recipes you might also like…
- Simple Bell Pepper Casserole
- Potato Soup
- Shrimp Fra Diavolo
- Chessy Cauliflower Soup
- Mexican Chicken Soup
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
- ¼ cup Butter
- ¼ 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
- ⅓ 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!
Cream of Onion Soup
Ingredients
- ¼ cup Butter
- ¼ 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
- ⅓ 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!
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