Cream of onion soup is smooth and rich with plenty of savory onion flavor. In this recipe, white onions are gently cooked until tender, then simmered with chicken broth and seasonings. It's finished with Gruyere cheese, a little half-and-half, and topped with crispy fried onions.
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What's great about this recipe
- Easy to make with simple refrigerator and pantry staples, this soup comes together in under an hour.
- It's great as an elegant starter for a special dinner or as a light lunch or dinner with bread or a salad.
- Since onions make up the bulk of the soup, it's budget-friendly even with the Gruyere cheese. You can also substitute the cheese if needed; see the ingredients section below.
Budget Check
- The full recipe is about $10.00
- Per serving (4 servings): about $2.50
Uses conventional ingredients. Based on recent U.S. national averages. Actual prices will vary by store and region.
Ingredients you'll need
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- Onions - White onions are the star of the soup. They have a mild, slightly sweet flavor that works well here.
- Fats - Butter and olive oil are used to gently cook the onions.
- Garlic and seasonings - Fresh garlic, Italian seasoning, salt, black pepper, and a bay leaf season the soup without overpowering the onions.
- Flour - All-purpose flour helps thicken the soup.
- Broth - Chicken broth forms the base of the soup. You can substitute vegetable broth. Use reduced-sodium broth if you are sensitive to salt.
- Gruyere cheese - Adds richness and a slightly nutty flavor. Swiss cheese would be my first substitution because it melts well and has a similar flavor profile. Fontina would also work if you want something milder.
- Half-and-half - Just a small amount helps give the soup its creamy finish. Heavy cream can be substituted, and in a pinch, whole milk can be used, although the soup will be slightly less rich.
- Garnishes - Crispy fried onions add crunch and extra onion flavor. Fresh parsley and extra shredded Gruyere are good optional garnishes.
📖 See the recipe card for quantities and preparation.
How to make cream of onion soup
- Heat the butter and olive oil in a large pot over medium heat. When the butter has melted and starts to foam, add the onions. Cook gently until very tender and translucent, about 10-12 minutes. Stir occasionally at first, then more frequently as the onions cook down to prevent burning.
- Add the garlic, Italian seasoning, salt, and black pepper. Stir and cook for 1-2 minutes, stirring frequently.
- Add the flour a little at a time, stirring constantly until well incorporated. Cook for 1-2 minutes to cook out the raw flour taste, stirring almost constantly.
- Slowly add the chicken broth while stirring and gently scraping the bottom of the pot. Continue stirring until the flour mixture is incorporated into the broth. Add the bay leaf.
- Raise the heat to medium-high and bring the soup to a simmer. Lower the heat to medium-low, half-cover, and cook for 20 minutes, stirring occasionally. Keep it at a gentle simmer, raising or lowering the heat as needed. Remove and discard the bay leaf.
- Take the pot off the heat and wait until the soup stops simmering. Process the soup in the pot with an immersion blender until smooth. If using a regular blender, do not fill it to the top with hot soup. Process the soup in batches.
- Still off the heat, stir in the Gruyere cheese until melted, then stir in the half-and-half. Place the pot back over medium-low to low heat and warm through. Don't let the soup come to a simmer or boil. Taste and add salt if needed. As a reference, we added ½ teaspoon to ours.
- Serve and garnish with crispy fried onions, fresh parsley, and extra Gruyere cheese, if desired.
Recipe tips and notes
- Cook the onions gently until they're very tender and translucent. But we don't want to caramelize them for this soup because that will make them sweeter and change the flavor. If you're looking for those deeply caramelized onions, try our French onion soup recipe.
- Stir occasionally at first, then more frequently as the onions cook down to prevent them from sticking, browning, or burning on the bottom of the pot.
- At first, 2 pounds of onions will look like way too much. But don't worry because they'll reduce significantly as they cook and soften.
- We half-cover the pot in this recipe because leaving the lid slightly open allows some steam to escape so the soup reduces a little as it cooks without losing too much liquid.
- Don't bring the soup to a simmer or boil after adding the cheese and half-and-half. Warm it through gently. High heat can affect the texture of a soup with cream and cheese.
- Be careful when blending hot soup. An immersion blender is easiest here. If using a regular blender, work in batches and don't fill the blender to the top. Hot soup needs room for steam to escape.
Serving suggestions
Serve the soup as a starter for a special dinner. You can even make it ahead because it reheats nicely.
For a light lunch or dinner, pair it with homemade garlic bread and a simple green salad with citrus dressing to balance the rich soup. Or serve it restaurant-style as a soup and sandwich combo. A simple ham or turkey and cheese sandwich, roast beef sandwich, or grilled cheese would all go great with it.
Storing and reheating
Refrigerator: Store leftovers in an airtight container and refrigerate for 3-4 days.
Freezer: Let the soup cool completely, then transfer it to an airtight, freezer-safe container. Leave room at the top for expansion, label, and freeze for up to 2-3 months. The soup may separate a little after freezing. Stir or whisk well when reheating to bring it back together.
Reheating: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop over low to medium-low heat, stirring occasionally, or microwave in a microwave-safe bowl, stirring every 30 seconds until hot. Avoid boiling because the cheese and half-and-half can affect the texture if overheated.
Food safety: Reheat leftovers to 165°F. Do not leave cooked food out for more than 2 hours, or 1 hour if the temperature is above 90°F.
If you enjoyed this cream of onion soup, try our cream of celery soup for another simple vegetable soup. Our cream of chicken soup is satisfying because it's loaded with tender shredded chicken. And if you want even more ideas, check out our creamy soup recipes collection for inspiration.
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📖 Recipe
Cream of Onion Soup
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive Oil
- 2 pounds White Onions thinly sliced (about 4 medium onions)
- 2-3 Garlic Cloves minced or grated
- ½ teaspoon Italian Seasoning
- ¼ teaspoon Salt plus more at the end if needed
- ¼ teaspoon Black Pepper
- 3 tablespoons All-Purpose Flour
- 3½ cups Chicken Broth
- 1 Bay Leaf
- ½ cup Gruyere Cheese shredded, plus extra for garnish, if desired
- ¼ cup Half & Half
- ¼ cup Crispy Fried Onions for garnish (optional but recommended)
- 1 tablespoon Chopped Fresh Parsley for garnish (optional)
Instructions
- Heat the butter and oil in a large pot over medium heat. When the butter has melted and starts to foam, add the onions.
- Cook the onions gently until they are very tender and translucent, approximately 10-12 minutes. Stir occasionally at first, then more frequently as the onions cook down to prevent burning.
- Add the garlic, Italian seasoning, salt, and black pepper. Stir and cook for 1-2 minutes, stirring frequently.
- Add the flour a little at a time, stirring constantly until well incorporated. Cook for 1-2 minutes to cook out the raw flour taste, stirring almost constantly.
- Slowly add the chicken broth while stirring and gently scraping the bottom of the pot. Continue stirring until the flour mixture is incorporated into the broth.
- Add the bay leaf. Raise the heat to medium-high and bring the soup to a simmer. Lower the heat to medium-low, half-cover, and cook for 20 minutes, stirring occasionally. Keep it at a gentle simmer, raising or lowering the heat as needed.
- Find and remove the bay leaf and discard.
- Take the pot off the heat and wait until the soup stops simmering. Process the soup in the pot with an immersion blender until smooth. If using a regular blender, do not fill it to the top with hot soup. Process the soup in batches.
- Still off the heat, stir in the Gruyere cheese until melted. Stir in the half-and-half.
- Place the pot back over medium-low to low heat and warm through. Don't let the soup come to a simmer or boil.
- Taste and add salt if needed. As a reference, we added ½ teaspoon to ours.
- Serve and garnish with crispy fried onions, fresh parsley, and extra Gruyere cheese, if desired.
Notes
- If serving the soup with crispy fried onions, keep their saltiness in mind when seasoning the soup.
- Vegetable broth can be substituted for the chicken broth.
- Swiss cheese is a good substitute for Gruyere; Fontina can also be used for a milder flavor.
- Heavy cream can be substituted for the half-and-half, or use whole milk in a pinch for a slightly less rich soup.
- Storing: Refrigerate in an airtight container for 3-4 days or freeze for up to 2-3 months.
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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