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    Home » Type » Soups

    Creamy Onion Soup

    Published: Feb 21, 2012 · Modified: Apr 6, 2022 by Faith · This post may contain affiliate links · 22 Comments

    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

    ¼ cup heavy cream

    About ⅓ 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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    Reader Interactions

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      Recipe Rating




    1. The Baking Gypsy says

      March 15, 2012 at 5:57 pm

      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!

      Toodles,
      Tammy <3

      Reply
    2. Debs @ The Spanish Wok says

      February 27, 2012 at 3:12 am

      This sounds delicious, I too make an onion soup. May have to add cream next time and try it. Thanks for sharing.

      Reply
    3. Daisy@Nevertoosweet says

      February 23, 2012 at 4:11 pm

      Yum yum yum! Love onion soup and now that you've made it creamy even better! :D thanks for sharing Faith ~

      Reply
    4. Juliana says

      February 22, 2012 at 11:07 pm

      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 :)

      Reply
    5. grace says

      February 22, 2012 at 7:26 pm

      french onion soup has never really appealed to me, but for some reason, this soup does! ah, the power of cream. :)

      Reply
    6. nancy at good food matters says

      February 22, 2012 at 6:17 pm

      Mmmm. I'd like a creamy onion soup, for a change. I've been thinking about making a 5 Allium Sou-p--vegetarian based---this is the right time for these wonderful soups!

      Reply
    7. Veronica says

      February 22, 2012 at 4:13 pm

      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!

      Reply
    8. Hannah says

      February 22, 2012 at 1:39 pm

      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! :)

      Reply
    9. Angie@Angie's Recipes says

      February 22, 2012 at 8:46 am

      Adore onion soups! This looks so delicious!

      Reply
    10. Lisa says

      February 22, 2012 at 7:35 am

      This sounds rich and yummy---I know my family will love it!

      Reply
    11. Michele | Cooking At Home says

      February 22, 2012 at 5:59 am

      What a great variation on a delicious soup.

      Reply
    12. Alyssa @ Everyday Maven says

      February 22, 2012 at 12:53 am

      Yum! I love French Onion Soup. It was one of my biggest indulgences when I was pregnant. I swear I had it for lunch 2 to 3 times a week for a while there. This creamy soup looks so delicious!

      Reply
    13. Reeni says

      February 21, 2012 at 8:52 pm

      This looks creamy and delicious Faith! I love the toasts for dunking. And yes! Me too to onions, bread and cheese.

      Reply
    14. Magic of Spice says

      February 21, 2012 at 7:07 pm

      French onion soup is a long standing favorite...this version looks delicious!
      Hope you are having a great week, hugs

      Reply
    15. Katrina @ Warm Vanilla Sugar says

      February 21, 2012 at 8:29 am

      Mmm this sounds so yummy! Love this idea!

      Reply
    16. Erica says

      February 21, 2012 at 7:45 am

      Onions & garlic are meant to be together. Throw in some cheese...just fabulous. The soup looks creamy and comforting

      Reply
    17. Joanne says

      February 21, 2012 at 6:50 am

      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!

      Reply
    18. FOODESSA says

      February 21, 2012 at 6:50 am

      I can never get enough of soup slurping...especially when they're creamy ;o)

      Have a wonderful week Faith.

      Ciao for now,
      Claudia

      Reply
    19. Rosa says

      February 21, 2012 at 6:46 am

      Oh, yummy! That soup look so good.

      Cheers,

      Rosa

      Reply
    20. Amy (Savory Moments) says

      February 21, 2012 at 6:42 am

      French onion soup has always been one of my favorites. Yours looks delicious - it's reminding me that I need to make it before the winter is over. Yum.

      Reply
    21. Katerina says

      February 21, 2012 at 6:14 am

      Looks delicious Faith and it is always nice to make variations of well known and cooked dishes. You know that they are going to be a success too!

      Reply
    22. Sanjeeta kk says

      February 21, 2012 at 6:02 am

      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.

      Reply

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