Best 8 Creamy Caramelized Onion Soup Recipes

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Indulge in a culinary journey with our exploration of the best recipes for creamy caramelized onion soup. This timeless classic, known for its rich and comforting flavors, is a staple in many kitchens and restaurants worldwide. With its velvety texture and sweet and savory notes, creamy caramelized onion soup has captured the hearts of food enthusiasts for generations. In this article, we present a curated selection of recipes that showcase the versatility and creativity of this iconic soup. From traditional French techniques to modern variations infused with bold flavors, we aim to provide you with the perfect recipe to satisfy your cravings and impress your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

CARAMELIZED ONION CREAM SOUP



Caramelized Onion Cream Soup image

Onion soup with a difference! A wonderful recipe taken from Inn On The Twenty Cookbook by Michael and Anna Olson. Great to serve at a dinner party.

Provided by Elly in Canada

Categories     Onions

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
4 large onions, peeled and chopped
2 garlic cloves, chopped
1 cup white wine
2 tablespoons sherry wine
4 cups chicken stock, preferably brown stock
1 yukon gold potato, peeled and diced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1/2 cup heavy cream (35%)
salt & freshly ground black pepper

Steps:

  • In large saucepan, melt butter over medium-low heat and add onions.
  • Using a wooden spoon, stir onions until they soften and begin to carmelize, this will take 20-30 minutes.
  • Add garlic and 1/3 of the wine, continue stirring until wine is absorbed, this will deglaze the pan and onions will brown.
  • Add remaining wine 1/3 at a time following above procedure until it is absorbed.
  • Add sherry, stock, potato and fresh herbs.
  • Bring to a simmer and cook until potato is tender.
  • Remove from heat, carefully puree using hand blender.
  • If you prefer a very smooth soup, strain mixture.
  • Return soup to heat, add cream and season to taste.
  • Bring to simmer before serving, do NOT allow soup to boil.
  • Serve and enjoy!

Nutrition Facts : Calories 274.1, Fat 13.2, SaturatedFat 7.6, Cholesterol 42.1, Sodium 245.2, Carbohydrate 22.2, Fiber 2.2, Sugar 7.6, Protein 6.1

CREAMY CARAMELIZED-ONION SOUP



Creamy Caramelized-Onion Soup image

Slow-cooked onions take on a whole new color and flavor. They top a pureed soup made with caramelized leeks, shallots, and more onions -- plus cream and vermouth.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 8 cups

Number Of Ingredients 9

6 tablespoons unsalted butter
1 1/4 pounds (3 to 4) leeks, white and pale-green parts only, rinsed well and coarsely chopped
5 garlic, thinly sliced
7 large shallots, about 14 ounces, thinly sliced
2 large Vidalia onions, about 20 ounces, cut into 1/4-inch-thick slices
3/4 cup dry white vermouth
4 cups homemade or low-sodium store-bought chicken stock
Coarse salt
1 cup heavy cream

Steps:

  • Melt 4 tablespoons butter in a large saucepan over medium heat. Add leeks, garlic, shallots, and half of the onions. Cook, stirring occasionally, until vegetables are very soft and translucent, about 10 minutes. Reduce the heat to medium-low, and cook, stirring occasionally, until vegetables are deep golden brown, about 25 minutes.
  • Add vermouth, stock, and 1 teaspoon salt. Bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 15 minutes. Let cool. Puree onion mixture in batches in a blender until smooth, about 3 minutes per batch. Set aside.
  • Meanwhile, melt remaining 2 tablespoons butter in a medium skillet over medium-low heat. Add remaining onion. Cook, stirring occasionally, until onion is very soft and golden brown, about 45 minutes. Cover, and set aside.
  • Return onion puree to saucepan. Stir in cream. Reheat over medium heat, stirring, until heated through but not boiling. Season with salt, if desired. Serve, topped with caramelized onions.

CREAM OF CARAMELIZED ONION AND MUSHROOM SOUP



Cream of Caramelized Onion and Mushroom Soup image

This soup is very flavourful, easy, and pretty, and a steaming bowl of it, with a slice of toasted sourdough or wholegrain bread, makes for a deeply satisfying meal.

Provided by evelynathens

Categories     Low Cholesterol

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

1 tablespoon butter
1/2 tablespoon olive oil
1 lb sweet onion, peeled, cut in half, cut thin crosswise
1 lb portabella mushroom, cleaned, cut in slices
1 stalk celery, chopped
1 large carrot, chopped
2 garlic cloves, minced
1/2 teaspoon salt
4 cups chicken stock (a little more may be required to thin soup if too thick)
1 1/2 teaspoons dried thyme or 1 1/2 teaspoons dried herbes de provence
1 small bay leaf
1/2 cup half-and-half
4 ounces part-skim ricotta cheese
4 ounces swiss cheese, grated
salt and freshly-cracked black pepper, to taste
minced fresh parsley (to garnish)

Steps:

  • Melt 1 tablespoon butter with 1/2 tablespoon olive oil in saucepan over medium heat. Add onions and saute, stirring every few minutes, until they are caramelized, about 15-20 minutes. Add the mushrooms, celery, carrot, garlic and salt, and saute, stirring occasionally, for a further 5 minutes. Add chicken stock, thyme (or herbes de provence) and bay leaf to saucepan. Reduce temperature to a slow boil and cook, covered, for 15-20 minutes longer, or until vegetables are tender. Remove from heat. Discard bay leaf.
  • (Carefully) blend soup in batches, either in blender, or using immersion blender, until soup is mostly pureed, leaving a bit of texture in the vegetables. Return to saucepan and over a low heat, whisk in half and half, ricotta and swiss cheeses, until cheeses have entirely melted into the soup. (If soup is too thick, thin with a little more hot broth). Season to suit your taste with salt and freshly-cracked black pepper.
  • Serve in deep bowls, garnished with a sprinkle of minced, fresh parsley.

CARAMELIZED FRENCH ONION SOUP



Caramelized French Onion Soup image

Carmelized onions give a touch of sweetness to this easy french onion soup, topped with toasted cheese bread. -Pat Stevens, Granbury, Texas

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 2 servings.

Number Of Ingredients 10

1 medium onion, sliced
1 tablespoon butter
1 to 2 teaspoons sugar
1 teaspoon Worcestershire sauce
1-1/3 cups beef broth
1 tablespoon white wine or water
Coarsely ground pepper to taste
2 slices French bread (1 inch thick)
1/3 cup shredded Swiss cheese
3 tablespoons grated Parmesan cheese

Steps:

  • In a saucepan, saute onion in butter until tender. Sprinkle with sugar and Worcestershire sauce; cook and stir for 13-15 minutes or until onion is caramelized. , Add the broth, wine or water and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Place bread on an ungreased baking sheet. Broil 4 in. from the heat until toasted. Turn; sprinkle with cheeses. Broil until cheese is melted and bubbly. Ladle soup into bowls; top with toast.

Nutrition Facts :

CREAMY VIDALIA ONION SOUP



Creamy Vidalia Onion Soup image

This is a robust and creamy onion soup. The addition of egg yolks adds a lovely creamy texture.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes

Yield 4

Number Of Ingredients 12

4 Vidalia onions, thinly sliced
3 tablespoons margarine
1 tablespoon all-purpose flour
½ teaspoon salt
2 cups chicken broth
1 cup milk
½ cup heavy whipping cream
3 egg yolks, beaten
1 ½ teaspoons paprika
ground black pepper to taste
⅛ tablespoon hot pepper sauce
2 tablespoons chopped fresh parsley

Steps:

  • In a saucepan, melt butter or margarine over medium heat. Add onions: saute until golden brown, about 10 minutes.
  • Stir in flour and salt, and mix thoroughly. Gradually add chicken broth, stirring constantly. Cover, and simmer over low heat for about 10 minutes.
  • When onions are very tender, stir in milk and cream. Heat through. Remove 1/2 cup soup, and mix in egg yolks. Slowly stir egg yolk mixture into soup in pan. Heat through, but do not allow soup to boil. Stir in paprika, black pepper, and red hot pepper sauce. Serve hot, and garnish with chopped parsley.

Nutrition Facts : Calories 363.9 calories, Carbohydrate 28 g, Cholesterol 199.3 mg, Fat 24.5 g, Fiber 4.3 g, Protein 10 g, SaturatedFat 10.5 g, Sodium 820.9 mg, Sugar 13.1 g

FLORENTINE CARAMELIZED ONION SOUP



Florentine Caramelized Onion Soup image

Also known as "carabaccia", this is a local specialty in Florence, and is hard to find even in cookbooks specializing in Italian soups! The effect should be rich and somewhat sweet (but not too much). Adding roasted garlic would be a good variation.

Provided by Elsie Wollaston

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes

Time 3h15m

Yield 6

Number Of Ingredients 8

¼ cup extra virgin olive oil
4 pounds onions
2 teaspoons white sugar
salt to taste
1 (750 milliliter) bottle dry white wine
1 quart chicken broth
1 small cinnamon stick
4 cups cubed, stale French or Italian bread

Steps:

  • In a large heavy pot, heat oil over medium heat. Cut onions in half lengthwise, then slice thinly. Place sliced onions in pot and toss to coat with oil. Cover, reduce heat to medium-low, and cook, stirring occasionally, until onions are softened and beginning to color, 30 minutes.
  • Increase heat to medium and cook, stirring occasionally, uncovered, until onions are amber in color, 45 minutes.
  • Sprinkle onions with sugar and a little bit of salt; cook, stirring, until sugar melts and onions are caramel colored, 5 minutes. Pour in wine and broth, and place cinnamon stick in pot. Bring to a boil, then reduce heat, cover and simmer 1 hour.
  • Stir the bread into the soup and cook, uncovered, stirring occasionally until the bread disintegrates, 30 to 45 minutes.
  • Remove the cinnamon stick. Whisk the soup to incorporate the bread. Adjust seasoning. Serve hot.

Nutrition Facts : Calories 528.2 calories, Carbohydrate 75.2 g, Fat 11.2 g, Fiber 6.2 g, Protein 12.4 g, SaturatedFat 1.8 g, Sodium 470.4 mg, Sugar 18.7 g

CREAMY ONION SOUP



Creamy Onion Soup image

My husband works at a grain elevator and is outside in all kinds of weather. He appreciates having a big bowl of this soup waiting when he comes home.-Naomi Giddis, Two Buttes, Colorado

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 7

1 pound yellow onions (about 3 medium), sliced
2 tablespoons butter
4 cups chicken broth
Dash each pepper and dried thyme
1/4 teaspoon salt, optional
2 cups milk, divided
1/3 cup all-purpose flour

Steps:

  • In a 3-qt. saucepan over medium heat, saute onions in butter. Add broth, pepper, thyme and salt if desired; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add 1-2/3 cups milk. Stir flour into remaining milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 133 calories, Fat 5g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 162mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges

CARAMELIZED ONION SOUP WITH ONIONS TO SPARE



Caramelized Onion Soup with Onions to Spare image

This recipe makes more caramelized onions than you need. Set some aside before turning the rest into soup, and use them on toast, with pasta, or in omelets.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h45m

Number Of Ingredients 13

1/4 cup extra-virgin olive oil, plus more for serving
3 tablespoons unsalted butter
4 to 6 large yellow onions, thinly sliced (about 9 cups)
1 teaspoon sugar
Coarse salt and ground pepper
4 sprigs thyme
1 dried bay leaf
1 teaspoon all-purpose flour
1 tablespoon sherry, white wine, or brandy
4 cups beef broth
Toasted stale rustic bread
1 garlic clove, peeled
Fresh parsley

Steps:

  • In a large Dutch oven or other heavy pot, heat oil and 2 tablespoons butter over medium-high. Add onions, sugar, 2 teaspoons salt, thyme, and bay leaf. Reduce heat to medium-low and cook, stirring frequently to scrape up any browned bits, until onions are deep golden brown and have a jam-like consistency, about 1 hour. If onions begin to stick, reduce heat and stir in 1 tablespoon water.
  • Discard herbs. Reserve 1/2 cup onions (leaving 1 3/4 cups in pot). Stir in 1 tablespoon butter, flour, and sherry and cook until butter is melted, 30 seconds. Add broth, increase heat, and simmer 15 minutes. Season to taste with salt and pepper. Rub bread with garlic, then place in bowls and ladle soup on top. Drizzle with oil and sprinkle with parsley.

Nutrition Facts : Calories 255 g, Fat 19 g, Fiber 3 g, Protein 6 g, SaturatedFat 6 g

Tips:

  • Use a variety of onions for a more complex flavor. Some good options include yellow onions, white onions, and red onions.
  • Caramelize the onions slowly over low heat. This will help them develop a deep, golden brown color and a sweet, rich flavor.
  • Use a good quality broth. A homemade broth will give the soup a more flavorful base. If you're using store-bought broth, look for one that is low in sodium.
  • Add a splash of white wine or sherry to the soup for a more complex flavor.
  • Serve the soup with a crusty baguette or crackers for dipping.

Conclusion:

Creamy caramelized onion soup is a delicious and comforting dish that is perfect for a cold day. It's also relatively easy to make, and it can be tailored to your own taste preferences. So next time you're looking for a warm and flavorful soup, give this recipe a try.

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