I have a great recipe for French Onion Soup that I make once a year because it’s a two day process and while I admit it worth it, sometimes a nice warm bowl of onion soup sounds good. So I decided to see if I could come up with one that’s a little bit different and much quicker. That’s how I came up with Cream of Onion Soup.
I didn’t want to try to replicate French Onion Soup, I wanted something lighter and creamier. So I decided to try it with chicken broth instead of a beef broth base and added a bit of cream at the end to give it some depth.
Cream of Onion Soup cooks up in about an hour because it takes some time for the onions to caramelize but give it the time it needs and don’t try to rush it. It will be worth it in the end.
Top it off with some fresh chives or some garlic croutons and you have a great and easy weeknight meal.
Cream of Onion Soup
- 4 medium Yellow Onions
- 1/2 Stick Butter
- 1/4 cup Flour
- 1 clove Garlic minced
- 6 cups Chicken Broth
- 1 tsp Thyme
- 1 tsp Basil
- 3 Tbsp Dry Sherry
- 1 cup Heavy Cream
- Thinly slice the onions and saute in the butter with a pinch of salt until soft and golden brown, about 30-40 minutes. Add the garlic and cook for a minute or so then add the flour and stir to coat the onions. Add the chicken broth, thyme, basil and sherry and cook for another 20 minutes or so to let the flavors marry and the soup to thicken up a bit. Add the cream and salt and pepper to taste.Serve with chopped fresh chives and garlic croutons.