Creamy caramelized onion soup with garlic croutons
When I have to decide what kind of soup I want, I always go for the smoothest or creamiest.
I saw a picture of onion soup and thought I needed to try to turn this classic into a creamy soup.
The combination of the sweetness of the onion with the saltiness of the bouillon, and the smoothness of the overall dish with the crispiness of the croutons drives me crazy (in a good way). I hope you’ll like it as much as I do.
- ServesServes 4-6
- Prep time5 min
- Cook time30-35 min
- FreezingFreezes well
- 4 medium yellow onions, sliced in rounds
- 3 tablespoons butter
- 1/2 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- Salt and pepper
- 4 cups chicken broth
For the croutons
- 1/2 baguette, diced
- 1 clove garlic
- Dash of olive oil
- 1 teaspoon butter
- Salt and pepper, to taste
- In a pot, melt the butter over medium heat and add the onion. Stir well until the onion is coated with butter and sauté until nicely browned. Stir frequently, using a wooden spoon.
- Season well and add the vinegar and maple syrup. Scrape the bottom of the pot with a wooden spoon. Add the chicken broth, bring to a boil, and simmer for 15 minutes.
- Using a blender, mix until smooth. Adjust the seasoning.
- Melt the crouton butter in a pan and cook the bread cubes for a few minutes. Add the garlic and continue cooking until croutons are nicely golden brown. Serve on soup.
Tips & tricks
The soup freezes well, but not the croutons!