Cream of Onion Soup
This cream of onion soup recipe comes together in less than 30 minutes and complements a variety of beef, pork, chicken, and rice dishes.
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:
Nutrition
Serving: 0.5cupCalories: 249kcalCarbohydrates: 16gProtein: 4gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 54mgSodium: 669mgPotassium: 183mgFiber: 1gSugar: 5gVitamin A: 626IUVitamin C: 3mgCalcium: 95mgIron: 1mg
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