Creamy Onion Boil Soup: Cozy Comfort in Minutes
Servings: 4
Calories: 280kcal
Ingredients
- 4 large onions (yellow or sweet work best)
- 2 tbsp butter or olive oil
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk (any kind you like) or dairy-free alternative
- 1 tbsp all-purpose flour (optional for extra creaminess)
- Salt and pepper to taste
- 1 pinch thyme (dried or fresh)
- Optional croutons, shredded cheese, chives
Instructions
- Slice the onions thinly. Yes, you’ll cry a little, but it’s worth it. Heat the butter or oil in a pot over medium heat.
- Cook onions slowly, stirring occasionally, until they’re deeply caramelized and sweet—about 20–25 minutes. If they start sticking, add a splash of broth to loosen them.
- Add minced garlic and cook for another minute until fragrant. Swear you can smell savory goodness already.
- Sprinkle in flour (if using) and stir to coat the onions. Cook for 1–2 minutes to remove the raw flour taste.
- Pour in the vegetable broth and milk. Bring to a gentle simmer, then reduce heat. Let it bubble softly for 10–15 minutes to mingle flavors.
- Season with salt, pepper, and thyme. Taste and adjust—salt is the boss here.
- Use an immersion blender for a smooth, creamy soup right in the pot, or leave it chunky if you prefer texture. Blend until your desired consistency is reached.
- Warm through, then ladle into bowls. Top with croutons, cheese, or chives if you’re feeling fancy.