Best 7 Creamy Sweet Onion Soup Recipes

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Indulge in the rich and comforting goodness of Creamy Sweet Onion Soup, a culinary delight that tantalizes the taste buds with its velvety texture, subtle sweetness, and savory notes. This classic French soup is renowned for its ability to warm the soul on a chilly day, making it a perfect choice for a cozy meal. With its simple yet flavorful ingredients, this soup showcases the natural sweetness of onions, enhanced by a blend of herbs and spices. As you savor each spoonful, the creamy broth envelops your palate, leaving a trail of lingering satisfaction. This article presents a collection of Creamy Sweet Onion Soup recipes, each offering unique variations to cater to diverse preferences. From the traditional French recipe to modern interpretations with a twist, these recipes provide step-by-step instructions to guide you in creating this delectable soup at home. Whether you prefer a classic preparation or an innovative take on this timeless dish, this comprehensive guide has something for every palate to enjoy.

Let's cook with our recipes!

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

ONION CREAM SOUP



Onion Cream Soup image

My whole family loves this hearty soup, especially on cool autumn evenings. It's rich and creamy with a mild onion-cheese flavor. When I need an easy dinner, I stir up this soup and serve it with warm crusty bread and a crisp salad. -Janice Hemond, Lincoln, Rhode Island

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

2 cups thinly sliced sweet onions
6 tablespoons butter, divided
1 can (14-1/2 ounces) chicken broth
2 teaspoons chicken bouillon granules
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1-1/2 cups milk
1/4 cup diced process cheese (Velveeta)
Shredded cheddar cheese and minced fresh parsley

Steps:

  • In a large skillet, cook onions in 3 tablespoons butter over medium-low heat until tender. Add the broth, bouillon and pepper; bring to a boil. Remove from the heat., In a large saucepan, melt the remaining butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add process cheese and onion mixture. Cook and stir until heated through and cheese is melted. Sprinkle with cheddar cheese and parsley.

Nutrition Facts : Calories 292 calories, Fat 22g fat (14g saturated fat), Cholesterol 63mg cholesterol, Sodium 1146mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 2g fiber), Protein 7g protein.

COPYCAT OUTBACK STEAKHOUSE CREAMY ONION SOUP



Copycat Outback Steakhouse Creamy Onion Soup image

This recipe is for a creamy onion soup, not a traditional French-style onion soup with cheese on top. Walkabout Soup is quick and easy to prepare with only a few simple ingredients. Try using low-sodium chicken broth and bouillon so the soup does not taste overly salty. You can always add some salt at the end if need be. And almost any melting cheese could be used in place of the Velveeta if you prefer. This recipe makes four small servings, perfect for a first course, or it can easily be doubled and served as a main course along with a salad for a hearty lunch.This recipe was originally published in The Baltimore Sun.

Provided by Julie Rothman - The Baltimore Sun

Categories     Soups/Stews

Time 1h9m59S

Yield 4

Number Of Ingredients 14

3 tablespoon butter
2 cup thinly sliced yellow sweet onions
1 can (14.5 to 15 ounces) chicken broth
2 chicken bouillon cubes
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 to 1 3/4 cups white sauce (recipe follows)
1/4 cup diced velveeta cubes (compressed in a measuring cup)
shredded cheddar cheese, for garnish
dark russian bread, for serving
3 tablespoon butter
3 tablespoon flour
1/4 teaspoon salt
1 1/2 cups whole milk

Steps:

  • Step 1: To a 2-quart saucepan, add 3 tablespoons butter and 2 cups thinly sliced sweet yellow onions. Cook at low to medium heat, stirring frequently, until onions are soft and clear but not brown.
  • Step 2: Add 1 can (14.5 to 15 ounces) chicken broth, 2 chicken bouillon cubes, 1/4 teaspoon salt and 1/4 teaspoon black pepper and stir until completely heated through.
  • Step 3: Add white sauce (directions below) and 1/4 cup diced Velveeta cheese (compressed in a measuring cup). White sauce will be thick because it has been removed from the heat. Simmer on medium-low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 to 45 minutes.
  • Step 4: Serve with a garnish of shredded cheddar cheese and a couple of slices of warm, dark Russian bread.
  • Step 1: In a 1-quart saucepan, melt 3 tablespoons butter and add 3 tablespoons flour. Cook on medium heat until the flour turns thick and comes away from the side of the saucepan.
  • Step 2: Pour 1 1/2 cups milk into flour a little at a time and stir constantly; add 1/4 teaspoon salt. Mixture should thicken and become like thick pudding. Remember to stir constantly, taking care not to let mixture lump.
  • Step 3: Remove from heat and set aside until ready to use for the soup.

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

CREAMY SWEET ONION SOUP



Creamy Sweet Onion Soup image

Make and share this Creamy Sweet Onion Soup recipe from Food.com.

Provided by Parsley

Categories     Onions

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons unsalted butter
2 large vidalia onions, coarsely chopped
3 tablespoons flour
1 cup chicken broth (or vegetable broth)
1/2 cup white wine
1/8 teaspoon black pepper
1/8 teaspoon paprika
1/4 teaspoon dried basil
1 cup light cream (or milk)
salt, if needed, to taste
chopped parsley, for garnish (optional)

Steps:

  • In a large soup pot over medium heat, melt butter; add onions and sauté for 7-10 minutes, stirring often, or until onions start to brown. Scrape browned pieces from bottom; stir.
  • Reduce heat and add flour; stir briskly to dissolve.
  • Add broth, wine, pepper, paprika, and basil; stir well and bring to a simmer. Continue to simmer for 20-25 minutes, stirring occasionally, until onions are tender.
  • Stir in cream (or milk); heat through. Salt to taste; if needed.
  • Serve garnished with chopped parsley (optional).

Nutrition Facts : Calories 279, Fat 20.7, SaturatedFat 12.8, Cholesterol 62.5, Sodium 216.5, Carbohydrate 14.8, Fiber 1.5, Sugar 3.8, Protein 4.4

CREAMY ONION SOUP



Creamy Onion Soup image

My spin on Outback's Creamy Onion Walkabout soup...Please follow steps for the "white sauce" first...This tastes just like the restaurant!***The secret is the bay leaves...I found them in my soup @ Outback & knew that was the missing ingredient! This is the only recipe out there that includes the bay leaves!!!! This soup is my ALL TIME FAV!! (The WHITE SAUCE ingredients are the first 3 listed items on top) ENJOY!!!

Provided by Erin101378

Categories     Onions

Time 2h

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons butter
3 tablespoons flour
1 1/2 cups whole milk
2 tablespoons butter
2 cups sweet yellow onions (thinly sliced)
1 (15 ounce) can chicken broth or 1 (15 ounce) can stock
1/4 teaspoon fresh ground pepper
2 chicken bouillon cubes
1/4 cup diced Velveeta cheese, cubes (compressed in measuring cup)
1 1/2-1 3/4 cups white sauce
4 bay leaves (more or less if you like)
monterey jack cheese (to garnish, or a combo) or colby cheese (to garnish, or a combo)

Steps:

  • For the white sauce: In a 1-quart saucepan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the side of the saucepan. Pour milk in flour a little at a time and stir constantly. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.
  • In 2-quart saucepan place 3 tablespoons butter and sliced onions. Cook at low to medium heat stirring frequently until soft and clear but not brown. Add chicken broth or stock from can, chicken bouillon cubes, bay leaves, pepper, and stir until completely heated through.
  • Add white sauce and Velveeta cheese to onion mixture. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 minute to 45 minutes.
  • Serve with a garnish of shredded cheese(s), and a couple of slices of warm dark Russian Bread.

CREAM OF ONION SOUP



Cream of Onion Soup image

Categories     Soup/Stew     Milk/Cream     Dairy     Onion     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

2 tablespoons (1/4 stick) butter
5 cups sliced onions (about 1 1/4 pounds)
2 large garlic cloves, peeled, halved
5 cups canned low-salt chicken broth
1 7- to 8-ounce russet potato, peeled, cut into 3/4-inch pieces
1/2 cup whipping cream
1 tablespoon dry Sherry
1 teaspoon minced fresh thyme
Minced fresh chives

Steps:

  • Melt butter in heavy large pot over medium heat. Add onions and sauté 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. (Can be made 2 days ahead; chill. Bring to simmer before serving.) Sprinkle with chives.

Tips:

  • Use high-quality ingredients: Fresh, sweet onions are essential for the best flavor. Look for onions that are firm and have no blemishes.
  • Caramelize the onions slowly and patiently: This step is what gives the soup its rich, deep flavor. Don't rush the process and let the onions cook until they are a deep golden brown.
  • Use a good quality broth: The broth is the base of the soup, so it's important to use a good one. Avoid using bouillon cubes or canned broth, which can be too salty and artificial-tasting.
  • Don't overcook the soup: The onions should be soft and tender, but they shouldn't be mushy. Once the onions are cooked through, remove the soup from the heat and serve immediately.
  • Garnish the soup with fresh herbs: Fresh herbs, such as chives, parsley, or thyme, add a nice pop of color and flavor to the soup.

Conclusion:

Creamy Sweet Onion Soup is a classic French soup that is perfect for a cold winter day. It is rich, flavorful, and surprisingly easy to make. With just a few simple ingredients and a little bit of time, you can create a delicious and elegant soup that your family and friends will love. So next time you're looking for a comforting and satisfying meal, give Creamy Sweet Onion Soup a try. You won't be disappointed.

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