Creamy Onion Soup
100%
1
By John Doerr
Creamy Onion Soup
10 steps
Prep:5minCook:40min
Recipe inspired by a dish at Outback Steakhouse
Updated at: Wed, 16 Apr 2025 02:39:43 GMT
Nutrition balance score
Unbalanced
Glycemic Index
37
Low
Glycemic Load
8
Low
Nutrition per serving
Calories443.4 kcal (22%)
Total Fat33.6 g (48%)
Carbs21.5 g (8%)
Sugars11.3 g (13%)
Protein14.6 g (29%)
Sodium1637.7 mg (82%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Soup Base
2 Tbspbutter
divided
1sweet onion
Large, thinly sliced
14 ounceschicken broth
2chicken bullion cubes
¼ tspblack pepper
Rou (Thickener)
Finishers
Instructions
Soup Base
Step 1
Melt 2 Tsp butter in a large saucepan or Dutch oven over medium heat.
Dutch Oven
sweet onion1 
butter2 TbspStep 2
Add onion and cook ~10 minutes, or until soft and translucent, stirring occasionally.
Step 3
Stir in broth, bullion and pepper; cook until bouillon is dissolved and the mixture is heated through.
chicken broth14 ounces
chicken bullion cubes2 
black pepper¼ tspRou (Thickener)
Step 4
In a another saucepan, melt 4 Tsp of butter over medium heat.
Panbutter4 TbspStep 5
Whisk flour into the melted butter; cook and stir for 1 minute. A yellow/brown paste should start to form.
Whisk
all-purpose flour¼ cupStep 6
Gradually whisk the milk into the flour paste until well blended.
milk1 ½ cupsStep 7
Cook flour and milk mixture for 10 minutes or until it is very thick, stirring frequently.
Finalize
Step 8
Add thickened milk mixture to the soup. Cook over medium-low heat for 5 - 10 minutes until the thickens, stirring occasionally.
Step 9
Add cheese to the soup. Cook for 5 minutes or until the cheese has melted and the soup is smooth.
Colby-jack6 ouncesGarnish
Step 10
Garnish with parsley.
fresh parsleyNotes
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