Cream of Onion Soup
- Ready In:
- 1hr 50mins
- 2 tablespoons butter
- 5 cups sliced onions (about 1 1/4 pounds)
- 2 garlic cloves, peeled, halved
- 5 cups canned low sodium chicken broth
- 7 -8 ounces russet potatoes, peeled, cut into 3/4 inch pieces
- 1⁄2 cup whipping cream
- 1 tablespoon dry sherry
- 1 teaspoon minced fresh thyme
- minced fresh chives
- 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.
Join The Conversation
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!
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.