Cream of Onion Soup

"When you're feeling blue or out of sorts, a nice bowl of soup may be just what you need. This recipe fits the bill!"
 
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Cream of Onion Soup created by Parsley
Ready In:
1hr 50mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Melt butter in heavy large pot over medium heat.
  • Add 9onions and saute until very tender and pale golden, about 25 minutes.
  • Add garlic, and stir 1 minute.
  • Add broth and potato and bring to boil.
  • Reduce heat; cover and simmer until potato is very tender, about 25 minutes.
  • Cool slightly.
  • Working in batches, puree soup in blender.
  • Return to pot.
  • Stir in cream, sherry and thyme.
  • Simmer about 10 minutes.
  • Season with salt and pepper.
  • Sprinkle with chives.

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  1. amberlyorose
    I loved the recipe, but also completely changed it as per the other reviews.
     
  2. Nancy V.
    not really impressed. As is the soup is very thin, I even doubled the potatoes per previous reviews and still needed to add corn starch. also very bland. I made as is. then doubled everything still blah.... not what you are looking for... pass over to the next recipe.
     
  3. Lise S.
    I made this soup with four leeks instead of the onions because I was cooking for someone who claims they can't eat onions. It came out good but needed more leaks. Since I usually try to use what is on hand, I used 1/2&1/2 instead of cream but I felt it was rich tasting enough. It was a satisfying soup that did take the worries all away. Together with a grilled chicken breast sandwich I would repeat the meal all over again! To note: I had to briefly turn off the stove while making the soup due to a tornado warning. A December night to remember!
     
  4. puddymom
    Excellent soup! I doubled the potatoes and used 1 cup half & half instead of half cup whipping cream. I also used white pepper, though I'm sure black pepper would do just fine. I didn't have any sherry on hand, either.
     
  5. mianbao
    I enjoyed this very much. I scaled the recipe, but didn't want leftover potato, so used more potato than called for. Being an impatient person, the 25 minute saute time seemed rather long, but I managed for at least 20 minutes over very low heat, and that seemed to be okay. I had lovely thyme from a friend's garden, but used a little whole milk rather than cream this time. I'm sure it would have been even better with the cream, but was still delicious with milk. Thank you for sharing this recipe with us.
     

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