Creamy Onion Soup would be the perfect compliment as a first course or as a light dinner.  Caramelized onions and the combination of cheeses make this soup a keeper.

Why Creamy Onion Soup?

My husband and I occasionally dine at a local restaurant chain.  During their lunch hour, this restaurant has soup and salad on their menu.  Very rarely do I ever pass up on soup and salad.  They are two of my favorite foods.  

This restaurant has a few soups ( and a chili) to choose from and one of the choices is a Cream of Onion Soup that is pretty good.  So good, of course, I had to try to recreate it.  😀  

The first time I tried to make Creamy Onion Soup, it was not so good.  😣  I used beef broth instead of the now chicken broth and also used provolone as the primary cheese.  Provolone is a good melty cheese but it doesn’t melt smoothly.  It’s a stringy cheese.  No bueno for soup. 

I also used sweet onions which made the soup way too sweet.  So, of course, I was not going to post it on this blog.

Voila!

After some tweaking of ingredients and switching some things up, I came up with a soup that is very close to the restaurant’s soup.  I added some homemade croutons to give the Creamy Onion Soup some texture and I have to say the soup is 👍.

What do I need to make Creamy Onion Soup:

Large pot/dutch oven, spoon, cutting board, knife, measuring cup, teaspoon, whisk, grater and the following ingredients:

Mama Fawn’s Tips. . .

• Do not use sweet onions unless you want a sweet soup.  The onions are the flavor of the soup.
• Make sure you take the time to caramelize the onions for this soup.  It may seem like a long time but it really adds to the flavor dimension.
• It’s important to whisk the broth into the onion so that you won’t get lumps in the soup.
• The homemade croutons really make this soup ‘bougie’ and adds to the soup.
• Stirring constantly helps the soup not to stick or clump.