Creamy Onion Soup

January 9, 2017 By Lane 35 Comments

You guys. Because my fabuloushusband went to the store just ONE MORE TIME, I get to bring you this delicious Creamy Onion Soup. I also get a delicious lunch tomorrow on my day off. My husband-he is a saint. A true saint.

I have to tell the truth. It was a tough weekend. I went to the cabin planning on making a few dishes for the blog. It was a very cold weekend, and I had planned on staying inside, cooking and photographing. I had a very clear vision. Very specific recipes I wanted to make. Specific timing to capitalize on my weekend away. Specific photos I wanted in specific lighting at specific times of day. None of it went as planned. The soup was too lumpy. The casserole was too runny. The cookie dough was too dry. The light was too harsh. I wanted to cry. Leftoverswent into the trash. I went to bed early.

All of the recipes I made were edible, and in fact we ate them for lunch and for dinner. They just were not what I had in my mind. Not as good as they could be. And not what I wanted on the blog.

I woke up the next morning with a headache. My husband, who has been sick this week, had a bottle of advil on his side of the bed, and was willing to share. He got up to let the dog out so I could try to sleep just a few more minutes. When I did get up, I felt some of my energy return. I asked him if he might want to go to the grocery store so I could have another go at the Creamy Onion Soup I had in my mind, fully waiting for him to tell me to forget it. After all he had been at the store the day before. ANDhe was sick.

But, despite not feeling well, he went to our little small town grocery store to pick up more ingredients. So I could get back to bringing my soup to life. What a guy.

And this time was the charm for the Creamy Onion Soup. Yep, this time I got it right. The thickness, the richness, the flavor. The soup thatI had envisioned in my mind was now in my bowl. My husband agreed, it was worth the morning trip in the frigid cold. Better yet, I am hoarding theleft overs, and that means lunch tomorrow is also going to be fantastic!

Some of you may remember the Walkabout Soup at Outback Steakhouse. It used to be my favorite soup, but several years ago they took it off of the menu. And then they closed the Outback Steakhouse in my suburb. So no more Outback and no more Walkabout Soup. I think that this was the soup in my head when I was trying to develop this Creamy Onion Soup. Is it identical? I don’t think so. But it does have all of that creamy, onion-y goodness that I loved. It might actually be better.

I’m already wondering how long I have to wait before I can make it again. I don’t think a week is unreasonable. Hope my husband is willing to run back to the grocery store!

5 from 6 votes

This is a creamy onion soup, perfect for the frigid cold we are having here in Minneapolis!

CourseSoup

CuisineAmerican

Keywordcreamy onion soup

Prep Time 5 minutes

Cook Time 1 hour

Ingredients

4Tablespoonsbutter
4cupsyellow onionsthinly sliced and halved
1teaspoonsalt
1/2teaspoonpepper
1cupwhite wine
8cupschicken stock(or vegetable stock to make this soup Vegetarian)
1teaspoonWorcestershire sauce
1/2teaspoonground thyme
1cupheavy cream
3/4cupall purpose flour
1cupMonterey Jack cheeseshredded
Italian parsleychopped for garnish
Cheddar cheeseshredded for garnish
Scallionsfinely chopped for garnish

Instructions

n a dutch oven, melt butter until foaming.
Add onions, salt and pepper, and sauté for 4-5 minutes until soft and translucent.
Pour white wine over onions and cook for an additional 2 minutes until wine is reduced.
Add chicken stock, Worcestershire sauce and thyme.
Bring soup to a boil and then turn down heat to low.
Simmer for 30 minutes, uncovered.
In a small bowl, whisk flour and cream until thickened into a paste.
Add paste to soup and gently whisk until fully incorporated. (it will initally be lumpy-keep whisking!)
Continue to simmer until the soup is thickened, approximately 10 minutes.
Remove from heat and add Monterey Jack cheese, stirring until melted.
Garnish with Italian parsley, cheddar cheese and/or scallions.
Serve and enjoy.

Recipe Notes

As cheese that is freshly shredded melts the best, you may want to avoid pre-shredded cheese which contains stabilizers.

Keep in mind also, that this a thick, creamy soup, and will likely be best if reheated on the stove.

If you do not like to use wine in your cooking, simply omit it and skip that step, instead going directly to adding the stock-the soup will still be delicious!

For a vegetarian soup, use vegetable stock in place of chicken stock!

Creamy Onion Soup | With Two Spoons (2024)