Cream of Onion Soup makes a nice comforting dish all on its own or can be used in your favorite casserole recipes.
So many of our favorite winter recipes call for a can of cream of onion soup, but you can really up the ante by making your own “cream of” soup from scratch. It’s less complicated than you might think.
This cream of onion soup is very similar to our Cream of Mushroom Soup. You’ll make it by combining loads of Sautéed Onions with homemade bechamel (white sauce) and some seasonings. If you stop there, you can use this soup in place of canned condensed soup in your favorite casserole. Or you can whisk in more milk to make a delicious bowl of soup that’s ready to eat.
This recipe doesn’t make much, so if you want a whole pot of soup go ahead and make a double batch.
Cream of Onion Soup can also be a little plain when eaten on its own. That’s part of what makes it so great to use in other recipes! If you want to enjoy it as a bowl of soup, you can add chives, red pepper flakes, or thyme to give it more flavor.Print
- 1 Tbsp. oil
- 3 medium-large sweet onions
- 3 Tbsp. unsalted butter
- 3 Tbsp. flour
- ½ cup milk
- ½ cup chicken stock
- ¼ teaspoon kosher salt
- ⅛ teaspoon garlic powder
- 1 cup milk (optional)
- Heat a large skillet over medium high heat. Add the oil and onions. Cook for 5-8 minutes, stirring constantly, until softened and light golden brown. Remove the onions from the heat.
- Melt the butter in a second pot.
- Remove the pot from the heat and whisk in the flour until smooth. Slowly drizzle in the milk and stock, whisking constantly, until smooth.
- Return to the heat and bring to a boil. Boil for 3-5 minutes, until thickened.
- Stir in the onions, salt, and garlic powder.
- If desired, whisk in an additional cup of milk; heat through.