Creamy Onion Soup

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I know I recently posted a recipe for Creamy Potato Onion Soup, and even though they both have onion and cream in their titles, I promise this soup is nothing like it.  This soup is actually just my French Onion Soup that I shared a while back with a couple twists:  a touch of cream added at the end, a little garlic (because I love it in creamy soups), and instead of being gratinéed with bread and cheese on top, I made little cheese toasts for dunking.

I enjoyed this soup (I think the day I don’t enjoy a recipe that has copious amounts of onion along with bread and cheese will probably be the day pigs fly), but you guys know how much I love you…so I have to come out and say it.  I prefer my original version.  :)

But don’t let me deter you…choose for yourselves, my friends.

Creamy Onion Soup (Adapted from my recipe for French Onion Soup)

Serves 4 as a starter, or 2 as a meal along with a green salad

1 tablespoon unsalted butter

1 tablespoon olive oil

4 medium cooking onions, thinly sliced (about 4 cups sliced)

3 large cloves garlic, divided (2 minced and 1 peeled but left whole)

2 teaspoons minced fresh thyme leaves

1 bay leaf

3 cups beef stock

1/4 cup heavy cream

About 1/3 of a hearty multigrain baguette (stale is fine), thinly sliced on a diagonal

3 oz Gruyère or Emmental cheese, grated

Salt and pepper

Heat the butter and oil in a medium, thick-bottomed pot over medium-high heat; once the butter is melted, add the onion and a pinch of salt and pepper, and stir to coat the onion with oil.  Cook until the onion starts to soften and turn color, about 5 to 10 minutes, stirring occasionally.  Lower heat to medium-low and cook until the onions are a rich caramel color, about 15 to 20 minutes, stirring occasionally.  You can add a splash of water at any point if the onions start to stick to the pan too much.  Add the minced garlic, thyme, and bay leaf, and cook 2 minutes more.

Add the beef stock and use a wooden spoon to scrape up all the brown bits from the bottom.  Bring the soup up to a boil over high heat, then turn the heat down to low and simmer (uncovered) 15 minutes, stirring occasionally.  Turn off the heat and stir in the cream; taste and season with salt and pepper as desired.  Remove the bay leaf and discard.

Preheat the broiler.  Broil the bread on both sides until light golden brown; cool slightly (so you can handle it) and then rub the remaining 1 whole clove of garlic on 1 side of each piece.  Sprinkle the cheese on top of the bread and broil until melted (stay with it, this happens fast).  Serve the cheesy bread along with the soup.

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  1. says

    Am gonna make both the soups this weekend and toss to find out which is the best :) Love all your recipes, faith and its really hard to decide which is the best! I love those cute bowls and cups in the picture.

  2. says

    Give me a bowl full of caramelized onions and I’d be pretty content also. This sounds delicious! I’ll just have to try both versions and compare which I like better, side-by-side. It’s a tough job being a blogger, but someone’s gotta do it!

  3. says

    Fantastic! If there was ever a way to improve upon French onion soup, which is already pretty darned perfect, I think you found it. Sounds like another job for coconut milk to me! :)

  4. says

    I remember your French onion soup post and all the tips you gave, and I’ve yet to make it! I will pin it and that will help me remember. How perfect are those soup bowls??? I love it!

  5. says

    This creamy onion soup sure looks delicious,I like the idea of some cream to the classic one.
    Beautiful pictures as always Faith.
    Hope you are having a wonderful week :)

  6. says

    OMG!!! I have missed sooo many scrummy posts I see, but this one just has my name written all over it! Mmmmm, I could smell this through my monitor! :D

    Hope you have been well, Faith!

    Tammy <3

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