Food Recipes Soups Cream Soups Cream of Onion Soup 5.0 (4) 4 Reviews This is not your grandmother’s onion soup. By Paige Grandjean Paige Grandjean Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award-winning cookbooks, and digital platforms. Food & Wine's Editorial Guidelines Published on November 6, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Chris Simpson / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by AUDREY DAVIS Active Time: 25 mins Total Time: 1 hr Servings: 4 Jump to recipe This soup is creamy allium heaven. Best of all, it is easy. Simple, everyday ingredients including roasted yellow onions and garlic are blended together with white wine and chicken stock to yield a luxurious soup that requires a hands-off approach. The oven does the heavy lifting, mellowing the sharpness of the garlic and onions and pulling out their subtle, sweet notes. The rich, sweet caramelized garlic flavor really shines through in every scoop. A generous splash of wine is added to the roasting pan near the end of the cooking process to lift up the rich caramelized bits and add deep flavor to the soup. Blending the onions with chicken stock and finishing with heavy cream and a pat or two of butter takes the soup to a luscious state with a rich mouthfeel. Grated Parmesan cheese finishes everything off with a subtle nuttiness and umami. Frequently Asked Questions What's the difference between French onion soup and cream of onion soup? French onion soup is a dish that features caramelized onions and a rich beef broth. It’s topped with croutons and slices of nutty Gruyère cheese and broiled. Cream of onion soup is creamier and richer, due to the addition of heavy cream and butter. Notes from the Food & Wine Test Kitchen To make this dish vegetarian, simply swap the chicken stock for vegetable stock. And to save time, bake the croutons and onions at the same time on separate racks. Suggested pairing Pair this cozy soup with a balanced, classic California Chardonnay, such as Stonestreet Estate. Make ahead This soup can be stored in an airtight container in the refrigerator for up to three days. Reheat over low, stirring occasionally, until hot. If you are planning to freeze the soup, freeze it before you add the cream and butter in an airtight container for up to three months. Let it thaw, then reheat ir over low heat, and stir in cream and butter right before serving. Cook Mode (Keep screen awake) Ingredients 2 cups hand-torn (about 1/2-inch pieces) rustic sourdough bread 6 tablespoons olive oil, divided, plus more for drizzling 1 3/4 teaspoons kosher salt, divided, plus more to taste 1/2 teaspoon black pepper, divided, plus more for garnish 1 garlic head 2 pounds yellow onions (about 4 onions), cut into 1-inch wedges 1/4 cup dry white wine 1 1/2 cups chicken stock, warmed, plus more as needed 1/2 ounce Parmesan cheese, finely grated (about 1/3 cup) 1/2 cup heavy cream 2 tablespoons unsalted butter, cubed Directions Preheat oven to 400°F. Toss sourdough pieces with 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a rimmed baking sheet. Bake in preheated oven until golden brown, 8 to 10 minutes, stirring occasionally. Transfer croutons to a small bowl; set aside. Wipe baking sheet clean. (Do not turn oven off.) Cut off and discard top 1/2 inch of garlic head. Place garlic head, cut side down, and onion wedges on rimmed baking sheet. Drizzle evenly with remaining 3 tablespoons olive oil, and sprinkle with 3/4 teaspoon salt and remaining 1/4 teaspoon pepper. Roast at 400°F until onions and garlic are tender and just starting to brown, 30 to 35 minutes. Pour wine over onions. Continue roasting until liquid is mostly evaporated, about 5 minutes. Squeeze softened garlic cloves into a blender using tongs; discard garlic skins. Transfer onions and remaining liquid on pan to blender. Add chicken stock, Parmesan, and remaining 1/2 teaspoon salt. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over lid opening. Process on medium-high speed until smooth, about 2 minutes. Decrease speed to medium-low. With blender running, slowly pour in cream. Add butter, a few pieces at a time, and blend until soup is very smooth and creamy, about 30 seconds. Thin soup to desired consistency with additional chicken broth, if desired. Season to taste with additional salt. Divide soup among serving bowls. Top with croutons; drizzle with additional olive oil, and garnish with additional black pepper. Originally appeared in Food & Wine magazine, November 2024 Rate It Print