Cream of Onion Soup
Cream and Onion Soup Recipe, the marriage of Cream of Onion Soup, and our favorite Easy French Onion Soup Recipe.
How I Discovered Cream of Onion Soup
I have two early memories of soup from my childhood.
The first is of my mother picking me up from a preschool that looked like a little covered wagon on top of a hill. She would bring me home and make tomato soup and grilled cheese sandwiches. I remember the giddy anticipation and restlessness I felt, waiting for the 15 minutes it took to prepare.
My second soup memory was the first time I tasted a Cream and Onion Soup Recipe.
When I was small, my parents took me to a fundraiser called Souper Sunday. Area restaurants would provide cauldrons of their best soups, and people would come to sip and take part in a silent auction.
I remember looking up at a man in a tall, funny white hat as he handed me a bowl of dark broth half-covered with bread and cheese. As I dipped into my cup, scooping up bits of onion and bread saturated with rich beef stock, cream, and cheese, I suddenly felt like I was being let in on a marvelous secret. The complexity of the winey stock and the slippery slivers of onion and salty beef essence had me at first taste.
This would forever be my favorite soup.
Why We Love Cream and Onion Soup
This week, I wanted to prepare a smooth, creamy version of my favorite Creamy Onion Soup recipe. This amalgamation of Cream of Onion Soup and my French Onion Soup recipe is a lovely diversion from the original.
With the silky texture of Cream of Onion Soup and the deep complexity of a good French Onion Soup, this Creamy French Onion Soup Recipe is giving my beloved favorite a run for the money.
Because of the thickness of the soup, I decided it would benefit from a light, crispy topping instead of the traditional oversized crouton. Here, we have puff pastry “Cheese Pillows” to float on each cup.
This Creamy French Onion Soup Recipe is oh-so delightful and is sure to be a new favorite in your house!
Is French onion soup the same as cream of onion soup?
Not quite.
These two delicious soups both benefit from the tantalizing richness of caramelized onions. French onion soup is made with a deep beef-based broth that includes wine and a blend of herbs. It is often finished in the oven with a layer of cheese and crusty bread to create a molten layer of gooey goodness. Cream of Onion soup, on the other hand, tends to be a simpler cream-based soup that typically includes celery.
This Cream and Onion Soup combines the best parts of both for a soup that has deep flavors and a creamy texture with a light, flaky pastry as a garnish. It’s the perfect treat for a cool day!
How To Caramelize Onions
The key to this recipe is making the perfect caramelized onions. So, how do you do it?
Low and slow. There’s no rush.
To keep that wonderful sweet onion flavor while you sauté onions, garlic, and potatoes, keep the heat low and take your time. This ensures that none of the mixture burns around the edges of the pot and creates an unpleasant acidic flavor in your soup. Also, stir frequently so the mixture cooks evenly and does not get stuck to the pan.
You are looking for a nice golden brown color with extremely soft onions. This can take 30+ minutes, but trust me, the flavor is worth every second.
Get The Full (Printable) Cream of Onion Soup Recipe Below.
Love This Soup? Here Are Some More That Are Soup-er Delicious:
- Slow Cooker Black Bean Soup
- Roasted Red Pepper Soup
- San Franciscan Cioppino
- Nearly Famous Chicken Tortilla Soup
- Rosemary Red Bean Soup ~ An Edible Mosaic
- Roasted Tomato Soup ~ The Hungry Housewife
Cream of Onion Soup
Ingredients
- 5 tablespoons butter
- 3 pounds onions, peeled and roughly chopped
- 1 large Russet potato, peeled and chopped
- 3 cloves garlic, peeled and chopped
- 1 tablespoon honey
- 6 cups water
- 2 tablespoon Beef Base Paste + 1 teaspoon
- 2 cups dry white wine
- 1 Bouquet Garni, small fresh herb bouquet with thyme and a bay leaf
- 1 tablespoon balsamic vinegar
- 1/3-1/2 cup heavy cream
- Salt and pepper
- 1 sheet frozen puff pastry, thawed
- 1 cup shredded Fontina cheese
Instructions
- In a large saucepan, add the butter and saute the onions, potato and garlic over medium heat, until soft and brown, but not burned. This may take 30+ minutes; add 1 tablespoon of honey about 15 minutes in, to help caramelize. Lower the heat if needed and stir frequently.
- De-glaze the pan with 2 cups wine. Then add the water, beef base, and bouquet garni. Simmer another 15 minutes, then remove the bouquet garni and puree with an immersion blender. Stir in the balsamic vinegar and cream. Then salt and pepper to taste.
- Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Use a cookie cutter or glass to cut out 8+ circles the size of your serving cups.
- Sprinkle the puff pastry rounds with Fontina cheese and bake for 15 minutes, until lightly golden and fluffy. Serve the soup with a cheese pillow on top of each cup.
This soup knocked my socks up with its deep rich flavor. I did make some tweeks to the recipe- I did not use the vinegar and I used a paste as well as some beef broth I had in the freezer. I also did not cut the dough into circles because I did not want the waste, so we had rectangular pastry puffs. I will make this recipe again and I have already shared it with my soup-nerd friends.
Yes I made the French onion soup, and it was lovely.