Creamy Onion Soup

Creamy Onion Soup

4 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
wmat
Recipe by  wmat

“It all started when I opened the wrong can. It was mushroom soup instead of chicken broth.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Melt the butter or margarine in a large pot or Dutch oven. Add the onions, and cook over medium heat until the onions are translucent and tender.
  2. Stir in the flour. Blend in the broths and soup. Heat to boiling , then reduce to simmer. Season to taste with salt and pepper.

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Reviews (4)

Rate This Recipe
mis7up
6

mis7up

this was the most excellent onion soup ever!!!!! I followed it to a T and it wasn't all that creamy but used unsalted butter and condensed cream of mushroom soup with roasted garlic, added pepper but no salt. It was just so darn delicious, the onions were melting in my mouth they were so tender. I can say it wasn't that "creamy creamy" like I thought it would be but it was still excellent. So I added a dollup of sour cream, which added the creaminess to the soup...All in all and excellent filling soup and wished I had thought about adding some portabella mushrooms to it. Thanks wmat, this is a total keeper.

BRITGREEN
4

BRITGREEN

This was so good and so easy. My husband loved it. It tastes just like french onion soup when you add some cheese and croutons. Thanks for a great recipe!

AGACOOK
4

AGACOOK

This was definitely easy to make and quick. It turned out very good and delicious. The only difference in mine was that I added some water, a bay leaf, and some carrots for variety. I also simmered a bit longer.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 181 cal
  • 9%
  • Fat
  • 5.9 g
  • 9%
  • Carbs
  • 22.2 g
  • 7%
  • Protein
  • 10.9 g
  • 22%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 1333 mg
  • 53%

Based on a 2,000 calorie diet

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