# 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.

_Soup · French_

Prep: 15 min · Cook: 50 min · Total: 65 min · Yields: 4 servings

## Ingredients

- 6 large yellow onions (halved and thinly sliced)
- 4 tbsp unsalted butter
- 1 tsp fine sea salt (plus more to taste)
- ½ tsp white pepper (freshly ground)
- 1 quart good beef or chicken stock (homemade or low-sodium store-bought)
- ½ cup heavy cream (warmed)

## Instructions

1. Melt the 4 tbsp unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium-low heat.
2. Add the 6 large yellow onions and stir to coat in the butter. Season with the 1 tsp fine sea salt.
3. 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.
4. Pour in the 1 quart stock and bring to a gentle simmer. Cook uncovered for 10 minutes to let the flavors meld.
5. Season with the ½ tsp white pepper and taste for salt, adjusting as needed.
6. Use an immersion blender (or transfer in batches to a stand blender) and blend until smooth and silky.
7. Return the soup to low heat. Stir in the ½ cup warmed heavy cream and heat through for 2 minutes — do not boil.
8. Ladle into warmed bowls and serve immediately, with crusty bread alongside if desired.

## Tip

> Patience at the sweating stage is everything here — the moment the onions start to brown, the soup's character shifts from delicate and creamy to sharp and caramelized. Keep the heat low and resist the urge to rush.

Tags: comfort-food, vegetarian, weeknight, french, one-pan

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Canonical: https://just-recipes.io/recipes/french-onion-cream-soup
Source: https://www.gutenberg.org/ebooks/10136