Creamy Onion 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