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.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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.
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!
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.
Oh, yummy! That soup look so good.
Cheers,
Rosa
I can never get enough of soup slurping…especially when they’re creamy ;o)
Have a wonderful week Faith.
Ciao for now,
Claudia
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!
Onions & garlic are meant to be together. Throw in some cheese…just fabulous. The soup looks creamy and comforting
Mmm this sounds so yummy! Love this idea!
French onion soup is a long standing favorite…this version looks delicious!
Hope you are having a great week, hugs
This looks creamy and delicious Faith! I love the toasts for dunking. And yes! Me too to onions, bread and cheese.
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!
What a great variation on a delicious soup.
This sounds rich and yummy—I know my family will love it!
Adore onion soups! This looks so delicious!
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! :)
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!
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!
french onion soup has never really appealed to me, but for some reason, this soup does! ah, the power of cream. :)
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 :)
Yum yum yum! Love onion soup and now that you’ve made it creamy even better! :D thanks for sharing Faith ~
This sounds delicious, I too make an onion soup. May have to add cream next time and try it. Thanks for sharing.
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