Cream of Onion Soup
Economical and easy to make, this satisfying soup makes a lovely light lunch or starter for dinner. This recipe makes 4 servings.
PREP TIME
15 minutes
COOK TIME
25 minutes
Ingredients
1 pound yellow onions, peeled and thinly sliced
4 stalks celery, chopped
4 tablespoons unsalted butter
1/4 cup all purpose flour
2 cups vegetable or chicken stock
2/3 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
4 stalks celery, chopped
4 tablespoons unsalted butter
1/4 cup all purpose flour
2 cups vegetable or chicken stock
2/3 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
Heat butter in a Dutch oven to medium-high on the stove top. Add onions and celery and cook, stirring every few minutes, until the onions are soft and fragrant. Add flour, salt and pepper. Stir to coat the veggies with the flour and cook for one minute. Slowly whisk in the stock until all stock is used. Remove from heat and using an immersion blender, puree the soup until smooth. Stir in the cream and serve immediately.
Looking for inspiration? Try these recipes:
Caramelized Onion and Artichoke Dip
Braised Beef Short Ribs with Mushrooms and Pearl Onions
Five Ingredient Guacamole
