When you’re in need of comfort, nothing compares to a bowl of creamy onion soup. This rich and luxurious recipe is not only easy to make but also takes your soup game to a whole new level. Forget the store-bought version; this homemade soup is rich, velvety, and bursting with caramelized onion and garlic flavors that a can simply can’t replicate.
The secret lies in roasting. By roasting yellow onions and garlic, you extract their natural sweetness, creating a complex base for the soup. A splash of dry white wine adds depth, while heavy cream and butter provide a silky finish. With just a little effort, you’ll have a restaurant-worthy dish that’s perfect for cozy dinners or impressing guests.
How to make this creamy onion soup recipe
- Prep time: 25 minutes.
- Total time: 1 hour.
- Servings: 4.
Let’s see what you’ll need and the step-by-step instructions for this recipe.
First, prepare the ingredients
- 2 cups hand-torn rustic sourdough bread (about ½-inch pieces).
- 6 tablespoons olive oil and more for drizzling.
- 1 ¾ teaspoons kosher salt, divided.
- ½ teaspoon black pepper, divided, plus extra for garnish.
- 1 garlic head.
- 2 pounds yellow onions, cut into 1-inch wedges.
- ¼ cup dry white wine.
- 1 ½ cups warm chicken stock (or vegetable stock for a vegetarian option).
- ½ ounce Parmesan cheese, finely grated (about ⅓ cup).
- ½ cup heavy cream.
- 2 tablespoons unsalted butter, cubed.
Onion soup ready in just a few steps
Now, here are the instructions:
- Prepare the croutons: Preheat your oven to 400°F. Toss sourdough bread pieces with 3 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper on a baking sheet. Bake for 8–10 minutes, stirring occasionally, until golden. Set aside.
- Roast the onions and garlic: On the same baking sheet, arrange onion wedges and the garlic head (cut side down). Drizzle with the remaining olive oil, sprinkle with ¾ teaspoon salt and ¼ teaspoon pepper, and roast for 30–35 minutes until softened and slightly browned. Add the wine, roast for 5 more minutes, and let the flavors meld.
- Blend the soup: Squeeze the roasted garlic cloves into a blender and add the onions, pan liquid, chicken stock, Parmesan, and the remaining salt. Blend until smooth. Slowly add the cream and butter while blending until the soup becomes rich and creamy. Adjust the consistency with extra stock if needed.
- Serve: Divide into bowls, top with croutons, drizzle with olive oil, and finish with a sprinkle of black pepper. Now you are ready to enjoy your warm and comforting creation!
This soup is more than just a meal; it’s a journey for the senses. Roasting the garlic and onions gives the soup its signature sweetness, while the Parmesan adds a nutty kick. You can also swap chicken stock for vegetable stock to make it vegetarian or pair it with a crisp California Chardonnay for an indulgent treat.
Best of all, you can store leftovers in the fridge for up to three days or freeze the preparation (before adding cream and butter) for up to three months. When you’re ready, simply reheat and stir in the final touches.
With this recipe, you can say goodbye to canned soups and hello to homemade perfection. This creamy onion soup is a true revelation, bursting with rich flavors that will have you craving for more.
