18 Creamy Cream of Onion Soup Delicious Recipes

Nothing says comfort like a warm, velvety bowl of cream of onion soup—whether you’re craving a quick weeknight dinner or a cozy weekend treat. From classic French-inspired versions to creative twists with herbs, cheese, or even a splash of sherry, these 18 recipes prove this humble dish is anything but ordinary. Ready to ladle up some serious deliciousness? Let’s dive in!

Classic Cream of Onion Soup

Yielded by the humble onion, this Classic Cream of Onion Soup transforms simple ingredients into a velvety, luxurious dish that’s both comforting and sophisticated. Perfect for any season, its rich flavors are a testament to the power of patience and precision in cooking.

Ingredients

• 4 large yellow onions, thinly sliced
• 4 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground white pepper
• 1/4 cup dry sherry
• 1/2 cup grated Gruyère cheese

Instructions

1. In a large Dutch oven, melt the unsalted butter over medium-low heat until foamy.
2. Add the thinly sliced yellow onions and cook slowly, stirring occasionally, until deeply caramelized, about 45 minutes. Tip: Resist the urge to increase the heat; slow cooking is key to developing the onions’ sweetness.
3. Sprinkle the all-purpose flour over the onions, stirring to coat evenly, and cook for 2 minutes to remove the raw flour taste.
4. Gradually whisk in the chicken stock, ensuring no lumps remain, and bring to a simmer.
5. Stir in the fresh thyme leaves, fine sea salt, and freshly ground white pepper. Simmer gently for 20 minutes to meld the flavors.
6. Pour in the heavy cream and dry sherry, stirring to combine, and heat through without boiling, about 5 minutes. Tip: Adding the sherry at this stage preserves its nuanced flavor.
7. Ladle the soup into bowls, sprinkle with grated Gruyère cheese, and serve immediately. Tip: For an elegant touch, briefly broil the cheese-topped soup until bubbly and golden.

Rich and creamy, this soup boasts a harmonious balance of sweet onions and sharp Gruyère, with a silky texture that coats the palate. Serve it alongside a crisp, green salad for a light yet satisfying meal, or in small, warmed cups as a refined starter to a multi-course dinner.

French Onion Soup with Cream

Delightfully rich and aromatic, this French Onion Soup with Cream transforms the classic with a velvety finish, blending caramelized onions in a savory broth beneath a golden crust of melted cheese.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp granulated sugar
• 1/2 cup dry white wine
• 4 cups beef stock, preferably homemade
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/2 cup heavy cream
• 1 cup Gruyère cheese, grated
• 4 slices baguette, toasted
• Salt and freshly ground black pepper, to season

Instructions

1. In a large Dutch oven over medium heat, melt butter with olive oil. Add thinly sliced onions and sugar, stirring to coat. Cook for 40 minutes, stirring occasionally, until onions are deeply caramelized.
2. Deglaze the pot with white wine, scraping up any browned bits. Cook until wine is nearly evaporated, about 3 minutes.
3. Add beef stock, thyme, and bay leaf. Bring to a simmer, then reduce heat to low. Cover and cook for 30 minutes to meld flavors.
4. Remove thyme sprigs and bay leaf. Stir in heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes.
5. Preheat broiler to high. Ladle soup into oven-safe bowls. Top each with a toasted baguette slice and a generous sprinkle of Gruyère.
6. Broil for 2-3 minutes, until cheese is bubbly and golden brown. Serve immediately.

Just as the soup delights with its creamy texture and rich flavors, consider garnishing with a drizzle of truffle oil or a sprinkle of fresh chives for an extra layer of sophistication. The interplay of sweet onions, savory broth, and melted cheese makes this dish a comforting yet elegant choice for any occasion.

Creamy Caramelized Onion Soup

Hearty yet sophisticated, this Creamy Caramelized Onion Soup is a sublime blend of deep, sweet onions and rich, velvety texture, perfect for elevating any dinner table with its luxurious comfort.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp clarified butter
• 1 tsp granulated sugar
• 1/2 cup dry white wine
• 4 cups beef stock, preferably homemade
• 1 cup heavy cream
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 1 tbsp all-purpose flour
• 1/2 cup Gruyère cheese, grated
• 4 slices baguette, toasted

Instructions

1. In a large Dutch oven, melt the clarified butter over medium-low heat.
2. Add the thinly sliced onions and sugar, stirring to coat. Cook for 40 minutes, stirring occasionally, until the onions are deeply caramelized.
3. Tip: For even caramelization, avoid stirring too frequently during the first 20 minutes.
4. Sprinkle the flour over the onions, stirring constantly for 1 minute to cook off the raw flour taste.
5. Deglaze the pot with the white wine, scraping up any browned bits from the bottom, and simmer until the wine is reduced by half, about 3 minutes.
6. Tip: Use a wooden spoon for deglazing to preserve the pot’s surface.
7. Add the beef stock, black pepper, and sea salt. Bring to a simmer and cook for 20 minutes, allowing the flavors to meld.
8. Stir in the heavy cream and heat through for 5 minutes, ensuring the soup does not boil.
9. Tip: For a smoother texture, blend half of the soup before adding the cream.
10. Preheat the broiler to 450°F. Ladle the soup into oven-safe bowls, top with toasted baguette slices and a generous sprinkle of Gruyère cheese.
11. Broil for 2-3 minutes, until the cheese is bubbly and golden brown.

Outstanding in its depth of flavor, this soup boasts a creamy consistency with a hint of sweetness from the onions, beautifully balanced by the sharpness of the Gruyère. Serve it as a starter to a gourmet meal or as the main course with a crisp green salad on the side.

Cheesy Cream of Onion Soup

Lusciously smooth and deeply flavorful, this Cheesy Cream of Onion Soup is a testament to the transformative power of slow-cooked onions and rich, melted cheese, offering a comforting yet sophisticated bowl that’s perfect for any season.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp clarified butter
• 1 tsp granulated sugar
• 1/2 cup dry white wine
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 1 1/2 cups sharp cheddar cheese, grated
• 1/2 cup Gruyère cheese, grated
• 1/4 tsp freshly grated nutmeg
• Salt, to adjust seasoning
• Freshly ground black pepper, to adjust seasoning

Instructions

1. In a large Dutch oven, melt the clarified butter over medium-low heat. Add the thinly sliced onions and sugar, stirring to coat. Cook slowly for 45 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown.
2. Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 5 minutes.
3. Pour in the chicken stock and bring the mixture to a simmer. Cook for 20 minutes, allowing the flavors to meld.
4. Stir in the heavy cream and bring the soup back to a gentle simmer. Do not boil.
5. Gradually add the grated cheddar and Gruyère cheeses, stirring constantly until fully melted and the soup is smooth. Season with nutmeg, salt, and pepper.
6. For a silkier texture, carefully blend the soup with an immersion blender until desired consistency is reached. Alternatively, ladle the soup into a blender in batches, ensuring not to overfill.

Perfectly balanced between the sweetness of caramelized onions and the sharpness of aged cheeses, this soup boasts a velvety texture that clings lovingly to the spoon. Serve it with a drizzle of truffle oil or a sprinkle of crispy fried onions for an extra layer of flavor and crunch.

Roasted Garlic and Onion Cream Soup

Lusciously creamy and deeply aromatic, this Roasted Garlic and Onion Cream Soup is a testament to the magic that happens when simple ingredients are treated with care and respect. The slow roasting of garlic and onions unlocks their natural sweetness, creating a base that’s both complex and comforting.

Ingredients

• 2 large yellow onions, thinly sliced
• 1 whole head of garlic, top trimmed to expose cloves
• 3 tbsp extra virgin olive oil
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• Salt, to season

Instructions

1. Preheat your oven to 400°F (204°C). Arrange the sliced onions and trimmed garlic head on a baking sheet. Drizzle with 2 tbsp of olive oil, ensuring the garlic is well coated. Roast for 25 minutes, or until the onions are caramelized and the garlic is soft and golden.
2. In a large pot over medium heat, melt the butter with the remaining 1 tbsp of olive oil. Add the roasted onions and squeeze the roasted garlic cloves into the pot. Cook for 2 minutes, stirring frequently to meld the flavors.
3. Pour in the chicken stock and bring to a gentle simmer. Allow the soup to cook for 15 minutes, skimming any foam that rises to the surface for a clearer broth.
4. Using an immersion blender, puree the soup until completely smooth. For an extra silky texture, strain the soup through a fine-mesh sieve.
5. Stir in the heavy cream and thyme leaves. Heat the soup over low heat for 5 minutes, avoiding a boil to prevent curdling. Season with salt as needed.

Exquisitely smooth with a rich, velvety texture, this soup is a celebration of rustic elegance. Serve it with a drizzle of truffle oil or a sprinkle of crispy fried shallots for an added layer of sophistication.

Herbed Cream of Onion Soup

On a crisp evening, nothing comforts the soul quite like a bowl of Herbed Cream of Onion Soup, its velvety texture and aromatic blend of herbs offering a sophisticated twist on a classic.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp clarified butter
• 1 tsp granulated sugar
• 1/2 cup dry white wine
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt, to season
• Freshly ground black pepper, to season
• 1/4 cup chives, finely chopped for garnish

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until it shimmers.
2. Add the thinly sliced onions and granulated sugar, stirring to coat. Cook for 25 minutes, stirring occasionally, until the onions are deeply caramelized.
3. Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom, and cook until the wine is nearly evaporated, about 3 minutes.
4. Pour in the chicken stock, add the thyme sprigs and bay leaf, and bring to a simmer. Cook for 20 minutes to allow the flavors to meld.
5. Remove the thyme sprigs and bay leaf, then puree the soup with an immersion blender until smooth.
6. Stir in the heavy cream and season with salt and freshly ground black pepper. Heat through over low heat for 5 minutes, ensuring not to boil.
7. Ladle the soup into bowls, garnish with chopped chives, and serve immediately.

Silky and rich, this Herbed Cream of Onion Soup boasts a harmonious balance of sweet caramelized onions and aromatic herbs. For an elegant presentation, serve with a drizzle of truffle oil or a side of crusty artisanal bread.

Vegan Cream of Onion Soup

Velvety and rich, this Vegan Cream of Onion Soup is a testament to the humble onion’s transformative power, offering a luxurious texture and a depth of flavor that belies its simple ingredient list. Perfect for a cozy evening, it’s a dish that marries simplicity with sophistication.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• 1 tbsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp nutritional yeast

Instructions

1. In a large pot over medium heat, warm the extra-virgin olive oil until shimmering, about 1 minute.
2. Add the thinly sliced yellow onions and a pinch of sea salt, stirring to coat. Cook, stirring occasionally, until the onions are deeply caramelized, about 25 minutes. Tip: Lower the heat if the onions begin to stick or burn.
3. Stir in the minced garlic and fresh thyme leaves, cooking until fragrant, about 1 minute.
4. Pour in the vegetable broth, scraping the bottom of the pot to release any browned bits. Bring to a simmer over medium-high heat, then reduce the heat to low and cook for 15 minutes.
5. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches. Tip: For an extra silky texture, strain the soup through a fine-mesh sieve.
6. Stir in the full-fat coconut milk, nutritional yeast, remaining sea salt, and freshly ground black pepper. Warm through over low heat for 5 minutes, avoiding a boil to prevent curdling.
7. Adjust seasoning if necessary, then remove from heat. Tip: A splash of lemon juice can brighten the flavors before serving.

Exquisitely smooth with a sweet, onion-forward flavor balanced by the richness of coconut milk, this soup is a study in contrasts. Serve it garnished with crispy onion strings or a drizzle of truffle oil for an added layer of luxury.

Spicy Cream of Onion Soup

Gracefully bridging the gap between comfort and sophistication, this Spicy Cream of Onion Soup is a velvety concoction that promises to warm the soul while tantalizing the palate with its harmonious blend of heat and sweetness.

Ingredients

• 2 tablespoons clarified butter
• 4 large yellow onions, thinly sliced
• 1 teaspoon granulated sugar
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1/2 cup dry white wine
• 1 tablespoon all-purpose flour
• 1/2 cup grated Gruyère cheese
• 2 tablespoons chopped fresh chives, for garnish

Instructions

1. In a large heavy-bottomed pot, melt the clarified butter over medium heat until shimmering.
2. Add the thinly sliced onions, sugar, sea salt, black pepper, and cayenne pepper. Cook, stirring occasionally, until the onions are deeply caramelized and golden brown, about 30 minutes. Tip: Resist the urge to stir too frequently to allow the onions to develop a rich color.
3. Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom, and cook until the wine has almost completely evaporated, about 3 minutes.
4. Sprinkle the flour over the onions and stir to coat evenly, cooking for 1 minute to remove the raw flour taste.
5. Gradually whisk in the chicken stock, ensuring no lumps remain, and bring the mixture to a simmer. Cook for 10 minutes to allow the flavors to meld.
6. Reduce the heat to low and stir in the heavy cream. Warm through without boiling, about 5 minutes. Tip: Overheating can cause the cream to separate, so monitor the temperature closely.
7. Ladle the soup into bowls, top with grated Gruyère cheese, and garnish with chopped fresh chives. Tip: For an extra touch of elegance, serve with a side of crusty artisanal bread.

Finished with a luxurious texture that’s both smooth and hearty, this soup boasts a complex flavor profile where the sweetness of caramelized onions meets the subtle kick of cayenne. For a dramatic presentation, consider serving it in hollowed-out onion bowls.

Cream of Onion and Potato Soup

Amidst the chill of the season, nothing comforts quite like a bowl of creamy, velvety soup that marries the sweetness of onions with the earthy depth of potatoes. This Cream of Onion and Potato Soup is a testament to the elegance of simplicity, transforming humble ingredients into a dish that’s both sophisticated and soul-satisfying.

Ingredients

• 2 tablespoons clarified butter
• 4 large yellow onions, thinly sliced
• 3 cloves garlic, minced
• 4 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon white pepper, freshly ground
• 1 teaspoon sea salt

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until it shimmers.
2. Add the thinly sliced onions and a pinch of sea salt, stirring to coat. Cook, stirring occasionally, for 25 minutes or until the onions are deeply caramelized and golden brown.
3. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
4. Add the diced potatoes and chicken stock, bringing the mixture to a gentle boil. Reduce heat to low and simmer for 20 minutes, or until the potatoes are fork-tender.
5. Using an immersion blender, puree the soup until smooth. For a silkier texture, pass the soup through a fine-mesh sieve.
6. Stir in the heavy cream, fresh thyme leaves, white pepper, and remaining sea salt. Heat through over low heat for 5 minutes, avoiding a boil to prevent curdling.
7. Ladle the soup into warm bowls. Garnish with a drizzle of cream, a sprinkle of thyme, or crispy fried onions for added texture.

Meticulously crafted, this soup boasts a luxurious texture that’s both rich and light, with layers of flavor that unfold with each spoonful. Serve it alongside a crusty baguette or atop a bed of wild rice for a meal that’s as nourishing as it is elegant.

Cream of Onion and Mushroom Soup

Nothing warms the soul quite like a bowl of Cream of Onion and Mushroom Soup, a dish that marries the earthy depth of mushrooms with the sweet, caramelized notes of onions, all enveloped in a velvety, rich broth. This recipe promises a symphony of flavors, perfect for those seeking comfort with a touch of sophistication.

Ingredients

• 2 tablespoons clarified butter
• 2 large yellow onions, thinly sliced
• 1 pound cremini mushrooms, sliced
• 3 cloves garlic, minced
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper, to taste

Instructions

1. In a large pot, melt the clarified butter over medium heat until shimmering.
2. Add the thinly sliced onions, stirring occasionally, until they are deeply caramelized, about 25 minutes. Tip: Resist the urge to stir too frequently to allow proper browning.
3. Introduce the sliced cremini mushrooms and minced garlic to the pot, sautéing until the mushrooms release their moisture and become golden, approximately 10 minutes.
4. Pour in the chicken stock, bringing the mixture to a gentle boil before reducing the heat to simmer uncovered for 20 minutes, allowing the flavors to meld.
5. Stir in the heavy cream and fresh thyme leaves, simmering for an additional 5 minutes to thicken slightly. Tip: For a smoother texture, blend half the soup before adding the cream.
6. Season with salt and freshly ground black pepper to taste, then remove from heat. Tip: Always taste and adjust seasoning at the end to ensure balance.

Offering a luxurious texture and a harmonious blend of flavors, this soup shines when garnished with a drizzle of truffle oil or a sprinkle of crispy fried shallots for an added layer of complexity.

Cream of Onion and Leek Soup

Perfectly balancing the delicate sweetness of leeks with the robust depth of onions, this Cream of Onion and Leek Soup is a sublime starter that promises to warm the soul. Its velvety texture and harmonious flavors make it an impeccable choice for any season.

Ingredients

• 2 tablespoons clarified butter
• 3 large yellow onions, thinly sliced
• 2 leeks, white and light green parts only, thinly sliced
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt, to season
• Freshly ground white pepper, to season

Instructions

1. In a large saucepan, melt the clarified butter over medium heat until it shimmers.
2. Add the thinly sliced onions and leeks, stirring to coat them in the butter. Cook gently for 25 minutes, or until they are soft and translucent, stirring occasionally to prevent browning.
3. Pour in the chicken stock, bringing the mixture to a simmer. Cook for an additional 15 minutes to allow the flavors to meld.
4. Using an immersion blender, puree the soup until smooth. For a silkier texture, pass the soup through a fine-mesh sieve.
5. Stir in the heavy cream and fresh thyme leaves, heating the soup gently until it is warmed through. Avoid boiling to prevent the cream from separating.
6. Season with salt and freshly ground white pepper, adjusting to achieve the perfect balance of flavors.

Unveil the soup’s luxurious texture by garnishing with a drizzle of truffle oil or a sprinkle of chive blossoms. The interplay of sweet onions and mild leeks, enriched with cream, offers a comforting yet sophisticated dish that shines as both a starter and a light main course.

Cream of Onion and Bacon Soup

On a crisp evening, nothing comforts the soul quite like a bowl of Cream of Onion and Bacon Soup, a harmonious blend of sweet caramelized onions and smoky bacon, enveloped in a velvety, rich cream base.

Ingredients

• 4 slices thick-cut applewood-smoked bacon, diced
• 2 large yellow onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1/2 tsp freshly ground white pepper
• 1/4 tsp freshly grated nutmeg
• Salt, to precise taste
• 2 tbsp chives, finely chopped for garnish

Instructions

1. In a heavy-bottomed pot over medium heat, render the diced bacon until crisp, about 5 minutes. Transfer to a paper towel-lined plate, reserving the fat in the pot.
2. Add the thinly sliced onions and unsalted butter to the pot, cooking over low heat until the onions are deeply caramelized, about 30 minutes, stirring occasionally to prevent burning.
3. Sprinkle the flour over the onions, stirring constantly for 2 minutes to create a roux.
4. Gradually whisk in the chicken stock, ensuring no lumps remain, and bring to a gentle simmer for 10 minutes to thicken slightly.
5. Stir in the heavy cream, white pepper, and nutmeg, heating through but not boiling, about 5 minutes. Season with salt precisely to taste.
6. Ladle the soup into bowls, garnishing each with the reserved crisp bacon and a sprinkle of chives.

The soup presents a luxurious texture, with the sweetness of onions perfectly balanced by the smokiness of bacon. Serve alongside a crusty artisanal bread for dipping, or elevate the dish with a drizzle of truffle oil for an extra layer of sophistication.

Cream of Onion and Thyme Soup

Yielded by the humble onion, this Cream of Onion and Thyme Soup transforms simple ingredients into a velvety, aromatic delight, perfect for savoring the essence of garden-fresh flavors.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp clarified butter
• 1 tsp fresh thyme leaves
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 1/2 tsp white pepper, freshly ground
• 1/4 tsp nutmeg, freshly grated
• 1 tbsp all-purpose flour
• 1/2 cup dry white wine
• Sea salt, to finish

Instructions

1. In a heavy-bottomed pot, melt the clarified butter over medium heat until it shimmers.
2. Add the thinly sliced onions, stirring to coat evenly, and cook for 25 minutes until deeply caramelized, stirring occasionally to prevent burning.
3. Sprinkle the flour over the onions, stirring constantly for 2 minutes to cook off the raw flour taste.
4. Deglaze the pot with the white wine, scraping up any browned bits, and reduce by half, about 3 minutes.
5. Pour in the chicken stock and add the thyme leaves, bringing the mixture to a gentle simmer for 20 minutes to meld the flavors.
6. Stir in the heavy cream, white pepper, and nutmeg, then simmer for an additional 5 minutes to thicken slightly.
7. Using an immersion blender, puree the soup until smooth, then strain through a fine-mesh sieve for an ultra-silky texture.
8. Season with sea salt to finish, adjusting as necessary to highlight the soup’s natural sweetness.

Exquisite in its simplicity, this soup boasts a luxurious texture and a harmonious balance of sweet onions and earthy thyme. Serve garnished with a drizzle of cream and a sprinkle of fresh thyme leaves for an elegant touch.

Cream of Onion and Apple Soup

Fusing the subtle sweetness of apples with the deep, caramelized notes of onions, this Cream of Onion and Apple Soup is a harmonious blend of flavors that promises to delight the palate with its sophisticated simplicity.

Ingredients

• 2 tablespoons clarified butter
• 4 large yellow onions, thinly sliced
• 2 Granny Smith apples, peeled, cored, and diced
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground white pepper
• 1/4 cup dry white wine

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until shimmering.
2. Add the thinly sliced onions, stirring to coat evenly with butter. Cook for 25 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown.
3. Tip: For even caramelization, avoid stirring the onions too frequently during the first 15 minutes of cooking.
4. Add the diced apples and cook for an additional 5 minutes, until they begin to soften.
5. Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
6. Add the chicken stock, fresh thyme leaves, sea salt, and white pepper. Bring to a simmer and cook for 20 minutes, allowing the flavors to meld.
7. Tip: For a smoother texture, use an immersion blender to puree the soup directly in the pot until completely smooth.
8. Stir in the heavy cream and heat through for 5 minutes, ensuring the soup does not boil to prevent curdling.
9. Tip: Adjust the seasoning with additional salt and pepper if necessary, tasting as you go for the perfect balance.

As the final touch, this soup boasts a velvety texture and a rich, nuanced flavor profile that marries the sweetness of apples with the umami depth of caramelized onions. Serve it garnished with a drizzle of cream and a sprinkle of fresh thyme for an elegant presentation.

Cream of Onion and Cheddar Soup

Brimming with the rich, comforting flavors of caramelized onions and sharp cheddar, this Cream of Onion and Cheddar Soup is a luxurious twist on a classic. Perfect for those chilly evenings when only something deeply savory and creamy will do, it’s a dish that promises to warm the soul.

Ingredients

• 4 tablespoons unsalted butter
• 4 large yellow onions, thinly sliced
• 1 teaspoon granulated sugar
• 1/4 cup all-purpose flour
• 4 cups chicken stock, preferably homemade
• 2 cups heavy cream
• 2 cups sharp cheddar cheese, grated
• 1/2 teaspoon freshly ground white pepper
• 1/4 teaspoon freshly grated nutmeg
• Salt, to season

Instructions

1. In a large, heavy-bottomed pot, melt the unsalted butter over medium-low heat until foamy.
2. Add the thinly sliced yellow onions and granulated sugar, stirring to coat. Cook slowly, stirring occasionally, for 45 minutes or until the onions are deeply caramelized and golden brown.
3. Sprinkle the all-purpose flour over the onions, stirring constantly for 2 minutes to cook out the raw flour taste.
4. Gradually whisk in the chicken stock, ensuring no lumps remain, and bring the mixture to a gentle simmer.
5. Stir in the heavy cream, sharp cheddar cheese, freshly ground white pepper, and freshly grated nutmeg. Continue to cook over low heat, stirring occasionally, until the cheese is fully melted and the soup is heated through, about 10 minutes.
6. Season with salt as needed, keeping in mind the saltiness of the cheese and stock.

Lusciously creamy with a perfect balance of sweet onions and sharp cheddar, this soup is a testament to the magic of simple ingredients transformed. Serve it with a crusty baguette for dipping or top with crispy fried onions for an added crunch.

Cream of Onion and Parsley Soup

Yielded from the humble onion, this Cream of Onion and Parsley Soup transforms simple ingredients into a velvety, aromatic masterpiece. Perfect for a refined starter or a comforting meal, its layers of flavor are both sophisticated and deeply satisfying.

Ingredients

• 2 tablespoons clarified butter
• 4 large yellow onions, thinly sliced
• 1 teaspoon granulated sugar
• 1/4 cup dry white wine
• 4 cups chicken stock, preferably homemade
• 1/2 cup heavy cream
• 1/4 cup fresh parsley, finely chopped
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. In a large saucepan, melt the clarified butter over medium heat until it shimmers.
2. Add the thinly sliced onions and granulated sugar, stirring to coat. Cook for 25-30 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown.
3. Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom, and cook until the wine has nearly evaporated, about 2 minutes.
4. Pour in the chicken stock, bring to a simmer, and cook for 20 minutes to meld the flavors.
5. Using an immersion blender, puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve.
6. Stir in the heavy cream and chopped parsley, then season with salt and freshly ground black pepper to taste. Heat gently until warmed through, about 2 minutes.
7. Tip: For an extra layer of flavor, consider adding a Parmesan rind to the soup as it simmers with the chicken stock.
8. Tip: To achieve the perfect caramelization, resist the urge to stir the onions too frequently; allowing them to sit develops those coveted golden-brown spots.
9. Tip: If the soup is too thick after blending, adjust the consistency with a bit more chicken stock until the desired texture is reached.

With its luxurious texture and harmonious blend of sweet onions and fresh parsley, this soup is a testament to the elegance of simplicity. Serve it garnished with a drizzle of cream and a sprinkle of parsley for a touch of sophistication, or alongside a crusty baguette for dipping.

Cream of Onion and Rosemary Soup

Captivating the senses with its velvety texture and aromatic depth, this Cream of Onion and Rosemary Soup is a testament to the elegance of simplicity. Crafted with care, it blends the sweet, caramelized notes of onions with the piney essence of fresh rosemary, creating a dish that’s as comforting as it is sophisticated.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp clarified butter
• 2 tbsp fresh rosemary, finely chopped
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp all-purpose flour
• 1/2 cup dry white wine

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until it shimmers.
2. Add the thinly sliced onions and a pinch of sea salt, stirring to coat. Cook, stirring occasionally, for 25 minutes or until the onions are deeply caramelized and golden brown.
3. Sprinkle the flour over the onions, stirring constantly for 2 minutes to cook off the raw flour taste.
4. Deglaze the pot with the white wine, scraping up any browned bits from the bottom, and cook until the wine is nearly evaporated, about 3 minutes.
5. Add the chicken stock and chopped rosemary, bringing the mixture to a gentle boil. Reduce heat and simmer for 15 minutes to meld the flavors.
6. Stir in the heavy cream, sea salt, and black pepper, heating through but not boiling, about 5 minutes.
7. Using an immersion blender, puree the soup until smooth. For a silkier texture, pass the soup through a fine-mesh sieve.
8. Adjust seasoning if necessary, then serve hot.

This soup boasts a luxuriously smooth texture and a harmonious balance of sweet and savory flavors. For an extra touch of elegance, garnish with a drizzle of truffle oil or a sprinkle of crispy fried shallots.

Cream of Onion and Sage Soup

Delightfully aromatic and richly flavored, this Cream of Onion and Sage Soup is a testament to the beauty of simplicity, where the humble onion is transformed into a velvety, luxurious dish. Infused with the earthy notes of fresh sage and a hint of cream, it’s a comforting yet sophisticated choice for any season.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp clarified butter
• 2 cups homemade chicken stock
• 1 cup heavy cream
• 8 fresh sage leaves, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg

Instructions

1. In a large, heavy-bottomed pot, melt the clarified butter over medium heat until it shimmers.
2. Add the thinly sliced onions and a pinch of sea salt, stirring to coat. Cook slowly, stirring occasionally, until the onions are deeply caramelized and golden brown, about 30 minutes. Tip: Resist the urge to rush this process; low and slow is key for developing the onions’ natural sweetness.
3. Pour in the homemade chicken stock, scraping the bottom of the pot to release any browned bits. Bring to a gentle simmer and cook for 10 minutes to meld the flavors.
4. Stir in the heavy cream, chopped sage, remaining sea salt, black pepper, and nutmeg. Simmer for an additional 5 minutes, allowing the sage to infuse its aroma into the soup. Tip: For a smoother texture, blend half of the soup before returning it to the pot.
5. Adjust the seasoning if necessary, then remove from heat. Tip: Letting the soup sit for 5 minutes before serving allows the flavors to deepen further.

Yielded in a bowl, this soup presents a silky texture with a harmonious balance of sweet, savory, and herbal notes. Serve it with a drizzle of truffle oil or a sprinkle of crispy fried sage leaves for an extra touch of elegance.

Conclusion

With 18 luscious Cream of Onion Soup recipes, there’s something here for every home cook to love! Whether you’re craving classic comfort or a creative twist, these creamy bowls are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these cozy soups too. Happy cooking!