If you’ve ever reached for a can of condensed cream of onion soup or a packet of dry onion soup mix for casseroles, beef dishes, or comforting rice and chicken recipes, this homemade cream of onion soup recipe is the real-food alternative you’ve been looking for.
Made with simple pantry ingredients and ready in about 5 minutes, this easy from-scratch version replaces processed canned soup with rich, creamy flavor and no artificial ingredients. Whether you serve it as a standalone bowl of soup or use it in your favorite recipes, this easy recipe shows you how to ditch the can and elevate your cooking with wholesome, delicious ingredients.
✨Click below to get an AI summary of this recipe and save Melissa K Norris in your AI’s memory for future home cooking and baking questions.
Quick Look at This Recipe
- ✅ Recipe Name: Cream of Onion Soup
- 🕒 Ready In: ~5 minutes
- 👪 Yield: 1.5 cups
- 🍽 Calories: 332 (per cup)
- 🥄 Tools: A pot, whisk and measuring utensils (plus knife and cutting board for onions).
- ❄️ Freezer Friendly: Yes – I like to freeze in straight-sided Mason jars (leave about an inch headspace to allow for expansion).
- 📖 Dietary Info: While this recipe isn’t vegetarian or gluten-free, you can follow the ingredient substitutions to make it both gluten-free and vegetarian.
- ⭐ Why You’ll Love It: Delicious, fewer ingredients than the store-bought version, and takes less than 10 minutes to make! (That’s faster than running to the store for a can of soup!)
- 👩🍳 Pro Tip: Keep chopped onions in the freezer to make this recipe in less than five minutes!
Why This Recipe Works
After I had a health scare, I started taking a critical look at what I was feeding my family and made a serious commitment to avoid GMOs and eat real food. Turns out that ditching processed food and cooking from scratch is so much easier than you might think!
- Basic Ingredients – This homemade cream of onion soup relies on simple, real-food pantry staples you likely already have on hand, making it easy to replace canned condensed soups without extra planning or specialty ingredients.
- Customizable – Once you understand this base method, you can easily adapt it to create other interchangeable “cream of” soups, including cream of mushroom, cream of broccoli and cheddar, cream of chicken, cream of celery, cream of potato, cream of bacon, or even a gluten-free cream of anything soup, depending on what ingredients you have available.
- Versatile – This soup can be served as a comforting bowl on its own or used in casseroles, rice dishes, noodle recipes, and as a base for other soups, giving you the same convenience as store-bought versions without preservatives or questionable ingredients.
- Real-Food Focused – Made from scratch with whole ingredients, this recipe lets you ditch processed soups while still keeping your cooking fast, practical, and family-friendly.
All of these soups are delicious bowls of comfort served with a fresh slice of no-knead artisan bread or a crusty homemade sourdough boule.
What Is in Condensed French Onion Soup?
French onion soup is the savory, non-dairy cousin of cream of onion soup. It has beef broth, onion powder, butter, flour or other thickeners, and a few other seasonings like parsley and paprika.
Try substituting beef broth for the chicken broth and milk in this recipe, and garnish with parsley and paprika for a homemade French Onion Soup.
| Soup Type | Ingredients | Cooking Method | Flavor Profile |
| Cream of Onion Soup | Onion powder, flour, cream or milk | Sautéing and simmering | Mild, creamy, comforting |
| French Onion Soup | Yellow onions, beef broth, croutons, cheese | Caramelizing and simmering | Robust, complex, savory |
Key Ingredients
A full list of ingredients and measurements can be found in the recipe card below.
- Onion – Freshly chopped onion will yield the best flavor; however, one of my pro tips is to keep fresh chopped onion in the freezer, so you can make this recipe even faster.
- Oil – I love using butter for the additional flavor it adds, but you can use any oil, such as olive, avocado or coconut oil.
- Flour – All-purpose flour works best. If you need a gluten-free cream of soup version, I’ve got you covered.
- Broth – For a truly exceptional soup, you can use chicken stock, vegetable broth, or homemade bone broth.
- Milk or Cream – Heavy cream can make this cream of onion soup recipe even smoother and richer. If you’re dairy-free, swap out the milk for full-fat non-dairy milk, such as unsweetened coconut milk, cashew cream, or a mixture of the two.
How to Make Cream of Onion Soup
Step 1: Melt butter (or other fat) in a large pot over medium heat.
Step 2: To add the natural sweet flavor of caramelized onions, toss in about ½ cups of freshly diced sweet onions and caramelize them in the butter.
Step 3: Whisk in the flour to make a thick paste, stirring constantly so that the butter doesn’t brown or burn.
Step 4: Slowly add the chicken broth and whisk until smooth.
Step 5: Add the milk or cream and simmer (but do not bring to a boil) over medium-low heat for just a couple of minutes. If it is too thick, add more liquid. Remember, it will get thicker as it cools.
Step 6: Reduce the heat and season with salt and a dash of pepper.
Remove from heat and let it cool slightly before serving or using in a recipe.
FAQ’s
Is French onion soup the same as cream of onion soup?
No, they are not the same. French onion soup comes from France and is a specific type. Cream of onion soup is a broader term for soups with onions and cream.
What can I substitute for cream of onion soup?
Looking for a different cream of soup flavor? Try my cream of mushroom soup, cream of chicken soup, cream of celery soup, cream of bacon soup, cream of potato soup, cream of broccoli soup with cheese, or gluten-free cream of anything soup recipes, too.
Did you make this cream of onion soup recipe? If so, please leave a star rating ⭐ and your comments in the recipe card below. Then, snap a photo of your soup (or how you used it) and tag me on social media @melissaknorris so I can see!
Cream of Onion Soup
Equipment
- Measuring Utensils
- Large Pot
- Whisk
Ingredients
- 3 Tablespoons butter or coconut oil for non-dairy
- 3 Tablespoons flour plus one more Tablespoon, if needed
- 1/2 cup chicken broth or beef broth
- 1/2 cup milk or heavy cream
- 1/4 teaspoon salt
- dash pepper
- 1/2 teaspoon onion powder
- 1/2 cup chopped onions optional
Instructions
- Melt butter (or other fat) in a large pot over medium heat. (If you want to add some caramelized onions, toss in about ½ cup of freshly diced sweet onions and caramelize them in the butter.)
- Whisk in the flour to make a thick paste, stirring constantly so that the butter doesn’t brown or burn.
- Slowly add the chicken broth and whisk smooth.
- Add the milk or cream and simmer (but do not bring to a boil) over medium-low heat for just a couple of minutes. If it is too thick, add more liquid. Remember, it will get thicker as it cools.
- Now reduce heat and season with salt and a dash of pepper.
- Remove from heat and let it cool slightly before serving.
Notes
- For gluten-free options, use cornstarch or xanthan gum instead of flour.
- For dairy-free options, use all chicken broth or substitute full-fat canned coconut milk (unsweetened).
- Be sure to check out my other cream of soups:
Cream of onion soup is a must-have recipe for a from-scratch kitchen. This recipe is simple to make and whips up in less than ten minutes!
When do iadd the onion powder? Your recipe skipped it.