Creamy Onion Soup

October 19, 2009 · 15 comments

in soups and stews

This is the kind of thing I wish I had to eat when we got back from Florida. We went from 90+ degree temps to 40 degree temps with hail in Chicago. Ahh, good times.

Unfortunately I made this quite a while before vacation and, since I am both behind on my blog and ever-forgetful, didn’t remember that I had specifically made this soup for the O-foods for Ovarian Cancer Awareness event, until I saw it in my post drafts. Sigh. So, my apologies to not posting this entry in time for the great event!

This soup is really quite simple (except for the gallons of tears I shed cutting all the onions) and tastes great.    A 1/2 cup of sherry or wine, or a 1/2 bottle of beer would certainly not be out of place in this soup, either. I wanted to make this a little creamy so I added some half and half. If you want to make it even thicker, you could make a roux with the half and half (or milk) before adding it to the soup.

You’ll have to excuse the pic. For Christmas this year, I’m hoping to receive the gift of photographing soup well.

Creamy Onion Soup

Serves 4-6
print Printer Friendly Recipe

2 Tbsp. butter
1.5 – 2 lbs. yellow or vidalia onions, cut in half and then into slices
1 qt. beef broth/stock
salt and a good amount of freshly ground black pepper
1.25 cups half and half or cream
1 cup shredded cheddar cheese (or cheese of your preference)

Heat the butter in a dutch oven over medium-low  heat. Add the onions, coating with the butter and cook until golden brown, about 25-30 minutes, stirring occasionally.

Add the beef broth, salt to taste and a good amount of black pepper (I used around a teaspoon).  Bring to a boil and then reduce the heat to simmer gently for 30 minutes.

Add the half and half and cheese until heated through and the cheese melts. Re-season to taste, if necessary.

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{ 13 comments… read them below or add one }

Molly Jean October 19, 2009 at 9:38 pm

Mmmm so simple, so yummy! I love soup. I love onions. Onion soup sounds to die for right now!

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Kelly October 19, 2009 at 9:54 pm

I love how such simple soups can have so much flavor thanks to the caramelization of the onions. I just stumbled upon this post and enjoyed your blog. I’d love the gift of photographing soup beautifully as well.

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nina October 20, 2009 at 1:32 am

A bit too hot for soup now, but I will bookmark this delicious soup for winter!!!

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Katie October 20, 2009 at 7:20 am

Looks great, Elly!

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Meghan October 20, 2009 at 7:57 am

This soup looks great! Love those flavors. I also hope to receive the gift of photographing soup well – haha :)

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Maria October 20, 2009 at 8:18 am

Oh stop, the photo looks great … seriously, it does. And I love onion soup! The traditional French onion soup has always been a favorite but it ttends to be a bit heavy. This looks like a great weeknight soup that I can really enjoy.

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Elizabeth October 20, 2009 at 12:16 pm

I love onion soup! this one looks delicious!

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tobias cooks! October 20, 2009 at 1:16 pm

one of my all time favourites is onion soup. Your creamy one looks fab.

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Emily October 20, 2009 at 8:57 pm

This looks like a unique onion soup–I’ve never made a creamy one before. I definitely need to try this!

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Bellini Valli October 21, 2009 at 6:54 pm

A hot bowl of soup on a cold day is always so welcoming.

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Ivy October 21, 2009 at 11:50 pm

I have never made onion soup before but I would love a bowl of this soup.

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Mary November 5, 2009 at 2:21 pm

I made this today, and it was so, so good! I 100% recommend it!

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Teresa February 27, 2010 at 10:04 pm

Looks delicious! My favorite part of eat at The Outback is their Creamy Onion soup. Can’t wait to try this!

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