Creamy Caramelized Onion Soup

LeGourmetTV's picture

Jan. 12, 2010

This soup gets most of its flavour from the chunks of carmelised onion. Because of this take your time to get the onions carmelised just right, this isnt a step that you should try to rush.

If you are worried about using heavy cream, you can substitute a lower fat milk.


Butter 1/2 Cup (8 tbs)
Onion 4 Large , sliced
Sugar 1/4 Teaspoon
Garlic clove 1 Medium , chopped
All purpose flour 2 Tablespoon
Milk 2 Cup (32 tbs)
Heavy cream 2 Cup (32 tbs)
Salt 1 Teaspoon (to taste)
Cracked black pepper 1/2 Teaspoon (to taste)
Egg yolk 3 Medium



1) In a large heavy pot, melt the butter over a medium heat.

2) Add the onions and sugar, cook covered for 25 to 30 minutes, stirring occasionally, until the onions are a caramalized.

3) Stir in the garlic and cook for 35 to 40 seconds.

4) Then stir in the flour and cook for 35 to 40 seconds, stirring constantly.

5) Gradually add the milk and cream, stirring constantly over a low heat, until slightly thickened.

6) In a small heat proof bowl, whisk three egg yolks.

7) Whisk 3 to 4 tablespoons of hot soup mixture into the egg yolks, then return the egg yolk mixture into the soup pot.

8) Season with salt and pepper to taste.


9) Ladle the soup into soup bowls and serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 584Calories from Fat 436

 % Daily Value*

Total Fat 50 g76.9%

Saturated Fat 30 g150%

Trans Fat 0 g


Sodium 397 mg16.54%

Total Carbohydrates 30 g10%

Dietary Fiber 3 g12%

Sugars 13 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet