Homemade Cream of Onion Soup is simple to prepare, and all the ingredients can be found at your local grocery store. It has a slight sweetness from the onions and savory from the fresh herbs. Add a bit of cream, and Yum!
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! However, don't wait for a trip to Costco to make this delicious soup.
This Creamy Onion Soup is one of our favorite soup recipes, along with Homemade Potato Soup and Broccoli Cheese Soup. Quick Pesto Parmesan Biscuits go great with a nice bowl of warm soup.
Table of contents
Recipe ingredients
- Yellow Onions - I have not tried this recipe with any other type of onion.
- Chicken Broth - You will need two cans of chicken broth.
- Rosemary - Fresh
- Thyme - Fresh
- Sage - Fresh. I bundle the three herbs together and tie them with a piece of butcher's string.
- Half 'n half - I had also used evaporated milk when I didn't have half 'n half available. (Do not use sweetened condensed milk!)
- Chives - Fresh if you have them. Dried works fine if you don't.
Step-by-step directions
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- Chop the onions.
- Heat a large pan, or dutch oven, or medium heat.
- Add the olive oil and butter to the heated pan. Melt the butter.
- Add the chopped onions and stir. Cook the onions over medium to medium-low heat for 20 to 30 minutes. You want the onions soft but not real brown. Lightly brown is fine.
- Add salt, pepper, and red pepper flakes when the onions have softened. Stir well and cook for a minute or two.
- Add the chicken broth, along with the rosemary, thyme, and sage that have been bundled together and tied. Simmer and cook the soup for another 15 to 20 minutes.
- Remove the herbs and use an immersion blender to cream the onions. A few small pieces of onion left behind are okay.
- Add the half 'n half. Stir well and heat through. Sample the seasoning and adjust salt and pepper if necessary.
- Serve the Cream of Onion Soup with chopped fresh or dried chives on top.
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.
Store any leftover Cream of Onion Soup in the refrigerator in a covered container. To warm the soup, heat slowly in the microwave or on the stovetop.
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Printable Recipe
Cream of Onion Soup
Equipment
- Immersion Blender
Ingredients
- ¼ cup Butter
- ¼ cup Olive Oil
- 2 pounds Yellow Onions chopped (2 very large or 3 regular)
- 1 sprig Rosemary
- 2 sprigs Thyme
- 1 sprig Sage
- 32 ounces Chicken Broth or 2 cans
- ⅓ cup Half n Half *
- ¼ teaspoon Red Pepper Flakes
- ¾ teaspoon Salt
- ½ teaspoon Pepper
- 2 tablespoons Fresh Chives or dried
Instructions
- Chop the onions.
- Heat a large pan, or dutch oven, or medium heat.
- Add the olive oil and butter to the heated pan. Melt the butter.
- Add the chopped onions and stir. cook the onions over medium to medium-low heat for 20 to 30 minutes. You want the onions soft but not real brown. Lightly brown is fine.
- When the onions have softened, add teh salt, pepper, and red pepper flakes. Stir well and cook for a minute or two.
- Add the chicken broth, along with the rosemary, thyme, and sage that have been bundled together and tied. Simmer and cook the soup another 15 to 20 minutes.
- Remove the herbs and use an immersion blender to cream the onions. A few small pieces of onion left behind is okay.
- Add the half 'n half. Stir well and heat through. Sample the seasoning and adjust salt and pepper if necessary.
- Serve the Cream of Onion Soup with chopped fresh or dried chives on top.
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