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Blonde French Onion Soup
4 from 2 votes

Blonde French Onion Soup

A deliciously creamy twist on the classic version.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 4 servings
Course: Soup
Cuisine: French

Ingredients

  • 2 pound onion halved and thinly sliced, yellow
  • 5 tablespoons butter
  • 1 teaspoon sugar
  • 2 tablespoons all-purpose flour
  • 1/2 cup white wine dry
  • 4 cups chicken stock vegetarians: use vegetable stock, quality
  • 2 cups heavy cream
  • 1/2 teaspoon thyme minced fresh
  • 1 teaspoon salt
  • 4 1- inch Baguette Bread slices
  • 1 cup aged Havarti cheese flavorful cheese, shredded, or other aged flavorful cheese
  • parsley chopped fresh, for garnish

Instructions

    Cup of Yum
  1. Melt the butter in a Dutch oven over medium-low heat and add the onions and sugar. Cover and cook for 20 minutes, stirring occasionally. Uncover, increase the heat to medium and cook until lightly browned, another 20-25 minutes.Add the flour and stir until incorporated. Add the white wine and bring to a rapid boil for a minute. Add the chicken stock and salt, return to a boil, reduce the heat and simmer, covered, for 25 minutes. Add the cream and thyme and cook for a few more minutes to heat through.
  2. Preheat the oven to 400 degrees F. Place the baguette slices on a lined cookie sheet and sprinkle with the cheese. Bake for a few minutes, just until the cheese is bubbly and the edges of the baguette are lightly browned. Ladle the hot soup into bowls, place a cheese-baked baguette in each bowl and serve immediately sprinkled with a little fresh chopped parsley. Alternatively, place the unbaked baguette slices in oven-proof bowls, sprinkle with cheese, and bake. Carefully remove the hot bowls from the oven and serve immediately.

Notes

  • Do not rush the caramelizing process of the onions, it is critical for the final flavor of the soup.