Cream of onion soup with slow-cooked onions, a touch of cream, and just enough seasoning to let good ingredients speak for themselves. It’s the kind of comfort that’s quietly satisfying.
This vintage Cream of Onion Soup is a humble, comforting dish that speaks to an earlier era of home cooking, when patience and simple ingredients transformed into quiet elegance.
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Diced onions are slowly simmered until golden and tender, releasing their natural sweetness and creating a deeply aromatic base. A light roux lends gentle body to the broth, while fresh milk and half & half are stirred in to produce a silky, pale-gold soup with a soft, velvety finish.
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Seasoned simply with salt, black pepper, and a little parsley, this soup relies on restraint rather than excess—allowing the onions to remain the star.
To Make This Recipe You Will Need:
- beef bacon or turkey bacon (I purchase beef bacon from Azure Standard)
- butter
- onions
- all-purpose flour
- whole milk
- half & half
- black pepper
- salt
- parsley (fresh or dried)
- Dutch oven or other soup pot
- immersion blender
This simple soup can be served up as the main dish, as a side or first course of a meal.
Watch Me Make this Recipe in the Video Below
Smooth, soothing, and quietly refined, vintage cream of onion soup embodies the thrift, care, and warmth of old-fashioned kitchens.
I like to serve this with a slice of crusty bread.
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Creamy Onion Soup
Ingredients
- 4 slices beef bacon, or turkey bacon
- 3 Tb butter, unsalted
- 3 c onions, diced
- ¼ c all-purpose flour
- 3 c whole milk
- 1 c half & half
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 Tb parsley , fresh, minced or 1 teaspoon dried parsley – see instructions
Instructions
- To begin you will cut the beef bacon slices into 1 inch pieces.
- Heat your Dutch oven and add in the bacon pieces. Cook until the bacon is browned and crisped on the edges.
- Use a slotted spoon to scoop out the bacon to a dish. Set it aside for now.
- Add the butter to the pot, along with the diced onions. Cook on medium low heat until the onions are gold, tender and caramelized.
- Sprinkle the flour over the onions, stirring well to coat.
- Add in the milk, half & half, salt and pepper.
- Cook and stir, bringing the soup up to a gentle boil. The soup will thicken slightly.
- If using dry parsley, stir it in during the last minute of cooking.
- Use an immersion blender to puree the onions for a smooth soup, or leave it as it is with the diced onions. Either way is up to your preference.
- Serve the soup in bowls, adding some beef bacon pieces and a sprinkling of parsley (if using the fresh) over the top.
- Enjoy!
Equipment Used
- Dutch oven or other soup pot
- immersion blender or standard blender, optional
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
I didn’t have any half and half, so I threw in a little sour cream instead. Fabulous! And who doesn’t just love the aroma of sauteing onions? What a treat. Yummmmmmmmm.
So glad you liked it!
Made it for the first time. Absolutely delicious! Going to double the recipe next time…which will be soon.
Thank you Bonnie!