Total Time
Prep 5 mins
Cook 35 mins

This makes a great appetizer soup. Easy to make.

Ingredients Nutrition


  1. In a large soup pot over medium heat, melt butter; add onions and sauté for 7-10 minutes, stirring often, or until onions start to brown. Scrape browned pieces from bottom; stir.
  2. Reduce heat and add flour; stir briskly to dissolve.
  3. Add broth, wine, pepper, paprika, and basil; stir well and bring to a simmer. Continue to simmer for 20-25 minutes, stirring occasionally, until onions are tender.
  4. Stir in cream (or milk); heat through. Salt to taste; if needed.
  5. Serve garnished with chopped parsley (optional).
Most Helpful

Very nice creamy soup and extremely easy to make.
I admit to 2 additions, I added a little fresh minced garlic; and some fresh thyme, just because I love thyme with onions.

I had to roast some onions for another dish that day, so I did use 1/2 raw onions and 1/2 roasted. It gave it a great flavor. However, it would of been fine without the added roasted onions.

As suggested I used light cream and everything else was exactly as written. The garlic was my taste and I did sample the soup prior to adding the thyme and it was wonderful as is. I just like the bit of added flavor (personal preference).

What a nice light, but tasty soup. Thx Parsley!!

SarasotaCook March 07, 2011

I had some serious doubts about this recipe at first, but they were completely dispelled once I took my first spoonful! Creamy and extremely flavorful. I even used low fat milk and about 1 tablespoon butter! (I also substituted bouquet garni herbs for the basil, which I ran out of.) The sweet onions added to the flavor, and the broth, while thick, did not have that floury taste that sometimes comes through. I liked this so much I ate the leftovers for breakfast at work the next day:) Definitely deserves to be made again, and it was a cinch to make too. Thanks!

Kumquat the Cat's friend June 14, 2007