Creamy Onion Soup

I received this recipe by accident and am thrilled to pass this on to you. Suzanne and I were heading onto one of our cruises out of Miami, FL. We stayed overnight at the Marriott Miami Airport. For dinner I ordered a wonderful “Cream of Green Chile” soup. It was so delicious that the server told the chef how much I liked it and she came out to our table to talk with us! She told us that her key to flavor with this soup is a “base” soup that she always makes. While we were on our cruise, the chef emailed me the recipe to her “Creamy Onion Soup!” This soup is good all by itself, but by altering/adding a few ingredients there are many flavors you can experiment with.

I am going to publish a loosely translated version of her recipe, as mine does not include any dairy products. However, I will let you know where you can add that to your own recipes to give it a much richer depth. This soup is very easy to make. However, the flavors are spectacular and robust!. I hope you enjoy this one. It’s truly special to me. 🙂

You may also like these links:
Creamy Chicken Jalapeno Soup
Creamy Green Chile Pepper Soup

Print Recipe

5 from 1 vote

Creamy Onion Soup

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

Course: Appetizer, Side Dish, Snack, Soup

Cuisine: American, French

Keyword: 30 Minutes, Creamy, easy, Onions, Soup

Servings: 4 people

Calories: 166kcal

Cost: $3

Equipment

• Knife
• Soup Pot or Dutch Oven
• Chopping Board
• Small Bowl
• Spatula

Ingredients

• 1 large or 2 small to medium onions
• 2 teaspoons minced garlic
• 4 cups low sodium chicken broth/stock (I used home made but you can use Swansons, etc.)
• 4 tbsp salted butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon tarragon
• 1/4 teaspoon dried parsley
• 2 tbsp corn starch
• 5 tbsp water (to combine with corn starch to make slurry)
• Optional croutons
• Optional cheese (either Gruyere, Mozzarella, Havarti, or Swiss)
• Optional fresh chives for garnish

Instructions

• On your cutting board, rougly chop two small to medium onions or one large onion.
  
• In your soup pot or dutch oven, melt some butter.
  
• While butter is melting, add the minced garlic.
  
• While butter is melting and after garlic as been in the pot for about 30 seconds to one minute, add your onions. Sautee the onions and garlic for about 5 minutes or until onions are looking translucent. Add the pepper, salt, tarragon, parsley and combine with the onions/garlic.
  
• Add the chicken broth and continue to cook for another 25 minutes.
  
• In a small bowl, combine the corn starch and water to make a pourable slurry. (If you would like to substitute here, use 1/2 cup of heavy cream instead of corn starch). Whisk for about a minute or so to combine the slurry (or cream) with the broth.
  
• Your soup should look like this so far. Honestly, it's good to eat just like this as a chunky, creamy onion soup, but I recommend either using an immersion blender or throwing this in a regular blender to make it creamy and smooth.
  
• Blend the contents of the pan with your immersion blender as shown or carefully blend in your regular blender until smooth and creamy.
  
• Your soup should look similar to this.
  
• To serve: Put your delicious and creamy onion soup into a bowl. Add a few croutons and top with some extra chives and your favorite cheese. Put it in the oven for a minute or two until your cheese is bubbly/melted. Again, I left the dairy products off mine and this is the final product.
  
• NOTE: I will be adding variations of this soup on additional pages but wanted to get this base recipe to everyone. Stay tuned for more ideas!!

Nutrition

Serving: 1cup | Calories: 166kcal | Carbohydrates: 11g | Protein: 2.9g | Fat: 12.3g | Saturated Fat: 7.3g | Cholesterol: 31mg | Sodium: 368mg | Potassium: 60mg | Fiber: 0.8g | Sugar: 1.6g | Calcium: 13mg | Iron: 0mg