French Onion Cream Soup
Slow-sweated onions, good stock, and a finish of heavy cream — Mrs. Beeton's elegant, unstained take on French onion soup, no broiled cheese required.
Ingredients
- 6 largeyellow onions(halved and thinly sliced)
- 4 tbspunsalted butter
- 1 tspfine sea salt(plus more to taste)
- ½ tspwhite pepper(freshly ground)
- 1 quartgood beef or chicken stock(homemade or low-sodium store-bought)
- ½ cupheavy cream(warmed)
Method
- 01
Melt the 4 tbsp unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium-low heat.
- 02
Add the 6 large yellow onions and stir to coat in the butter. Season with the 1 tsp fine sea salt.
- 03
Cook the onions, stirring every 5–7 minutes, for 35–40 minutes until completely soft, translucent, and golden — but not browned. Reduce the heat if they begin to color.
- 04
Pour in the 1 quart stock and bring to a gentle simmer. Cook uncovered for 10 minutes to let the flavors meld.
- 05
Season with the ½ tsp white pepper and taste for salt, adjusting as needed.
- 06
Use an immersion blender (or transfer in batches to a stand blender) and blend until smooth and silky.
- 07
Return the soup to low heat. Stir in the ½ cup warmed heavy cream and heat through for 2 minutes — do not boil.
- 08
Ladle into warmed bowls and serve immediately, with crusty bread alongside if desired.
Adapted from public domain & community sources