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Creamy Onion Soup
This is a creamy onion soup, perfect for the frigid cold we are having here in Minneapolis!
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 345 kcal
Ingredients
- 4 Tablespoons butter
- 4 cups yellow onions thinly sliced and halved
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup white wine
- 8 cups chicken stock (or vegetable stock to make this soup Vegetarian)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon ground thyme
- 1 cup heavy cream
- 3/4 cup all purpose flour
- 1 cup Monterey Jack cheese shredded
- Italian parsley chopped for garnish
- Cheddar cheese shredded for garnish
- Scallions finely chopped for garnish
Instructions
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n a dutch oven, melt butter until foaming.
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Add onions, salt and pepper, and sauté for 4-5 minutes until soft and translucent.
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Pour white wine over onions and cook for an additional 2 minutes until wine is reduced.
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Add chicken stock, Worcestershire sauce and thyme.
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Bring soup to a boil and then turn down heat to low.
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Simmer for 30 minutes, uncovered.
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In a small bowl, whisk flour and cream until thickened into a paste.
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Add paste to soup and gently whisk until fully incorporated. (it will initally be lumpy-keep whisking!)
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Continue to simmer until the soup is thickened, approximately 10 minutes.
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Remove from heat and add Monterey Jack cheese, stirring until melted.
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Garnish with Italian parsley, cheddar cheese and/or scallions.
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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!