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Category: Soups

Creamy Onion Soup

Creamy Onion Soup
Robert Gauthier / Los Angeles Times

Chopping onions can be like watching a good tear-jerker--you weep and sniffle a lot. But onions bring a savory, rich flavor to cooking. So I plunged into a pile of onions, chopping and caramelizing them all at once. I used ... Read more

Total time: 25 minutes | Serves 4
Note: You can substitute sour cream for the creme fraiche, but add 1 teaspoon flour to stabilize it before stirring it into the soup.
  • 2 cups caramelized onions
  • 1 clove garlic, minced
  • 2 tablespoons flour
  • 2 cups beef broth
  • 2 cups chicken broth
  • 2 teaspoons minced fresh thyme
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • Freshly ground pepper
  • 1/3 cup creme fraiche or sour cream
  • 4 thick slices sourdough or country bread, toasted
  • 1/4 cup grated Parmesan cheese

Step 1Heat onions in 3 1/2- to 4-quart saucepan or Dutch oven over medium heat. Add garlic and saute until softened, about 2 minutes. Sprinkle flour over top and cook, stirring continuously, until flour is absorbed and cooked through, about 2 minutes. Add beef and chicken broth, thyme, salt, sugar, and pepper to taste. Simmer 15 minutes. Remove from heat and stir in creme fra^iche.

Step 2Place 1 piece toasted bread in each soup bowl. Ladle soup over top. Garnish with grated Parmesan and serve immediately.

Each serving:
241 calories; 1,351 mg sodium; 14 mg cholesterol; 7 grams fat; 33 grams carbohydrates; 11 grams protein; 1.38 gram fiber.
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