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Creamy Onion & Garlic Soup

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Submitted by punitha

Creamy onion and garlic soup thickened with a roux and enriched with heavy cream, white wine, and beef stock. Topped with broiled blue cheese croutons.

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

40 min

This creamy onion and garlic soup takes the French onion concept in a richer direction. Instead of a clear broth, you build a roux from butter and flour, deglaze with dry white wine, then simmer in beef stock and heavy cream until the whole thing thickens into a velvety bowl.

The key is sautéing the onions and garlic until soft without browning. You want sweetness, not caramelization. Cooking the flour on low heat for a full 4 minutes before adding liquid cooks out the raw taste and gives the soup body without any pastiness.

Then there are the croutons, and they deserve attention. Blue cheese blended with butter gets spread on toasted French bread, topped with wine-glazed golden onions, and broiled until bubbly. They float on top of each bowl and add a sharp, salty punch against the mellow soup.

Both the soup and the crouton components can be prepped a day ahead, making this a solid choice for dinner parties.

Kitchen Tips

  • Veal stock, if you can find it, gives a more refined, silky body than beef stock. Worth the swap if you have access.
  • White pepper keeps the soup’s pale color clean. Black pepper works for flavor but will leave visible specks.
  • Don’t rush the roux. Four minutes on low heat sounds fussy, but it’s the difference between smooth and gluey.

Variations

  • Gruyère croutons: Swap the blue cheese for grated Gruyère for a more traditional French onion profile.
  • Lighter version: Replace half the cream with whole milk. The soup will be thinner but still satisfying.

Ingredients

5 75
TABLESPOONS ML UNSALTED BUTTER
2 2
LARGE LARGE ONIONS
thinly
2 2
LARGE LARGE GARLIC CLOVES *
2 30
TABLESPOONS ML ALL-PURPOSE FLOUR
½ 118
CUP ML WHITE WINE
dry *
3 710
CUPS ML BEEF STOCK
or, prefer veal stock if possible
3 710
CUPS ML STOCK
canned
1 237
1
X SALT
to taste *
1
X WHITE PEPPER
to taste *
Croutons
3 45
TABLESPOONS ML BUTTER
at room temperature
½ 118
CUP ML BLUE CHEESE
crumbled
1 1
SMALL SMALL ONION
halved, thinly, sliced
2 30
TABLESPOONS ML WHITE WINE
dry
8 8
SLICES SLICES BREAD
french, toasted

Directions

For soup: Melt butter in heavy large saucepan over medium heat.

Add onions and garlic.

Sauté until tender (do not brown), stirring occasionally, about 8 minut es.

Sprinkle flour over onions. Turn heat to low. Cook 4 minutes, stirring cons tantly. Add wine. Bring to a boil. Boil for 2 minutes. Add stock and cream. Coo k over medium heat until slightly thickened, stirring occasionally, about 20 mi nutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and ref rigerate. ) For croutons: Use a fork to blend ⅔ of the butter with cheese in small bowl u ntil smooth. Set aside. Melt remaining butter in a small heavy skillet over med ium heat. Add onion. Sauté until golden brown, stirring occasionally, about 12 minutes. Add wine. Cook until liquid evaporates, stirring occasionally. Transfe r onion to another bowl. (Can be made 1 day ahead. Cover and chill cheese mixture and onion separately. ) Reheat soup over low heat if necessary. Preheat broiler. Spread toasts with che ese mixture and top with onions. Broil until cheese melts and onion heats throu gh. Ladle soup into bowls. Garnish with toasts.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 434g (15.3 oz)
Amount per Serving
Calories 732 65% from fat
 % Daily Value *
Total Fat 53g 81%
Saturated Fat 32g 160%
Trans Fat 0g
Cholesterol 154mg 51%
Sodium 1605mg 67%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 12%
Sugars g
Protein 35g
Vitamin A 34% Vitamin C 12%
Calcium 26% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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