Cream of Onion Soup

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.  

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.