Cream of Onion Soup

This is really delicious, and if you use my recipe for creamed onions (available at our Web site; see the link, opposite), it’ll be hearty but not laden with buttery calories (I puree the onions for texture and added flavor). This will also rank high among your “easiest recipes ever.” If you have some leftover mashed potatoes (just 2 tablespoons), you’ll make it even “creamier.”


5 cups leftover creamed onions
4 cups turkey or chicken stock
4 or 5 sprigs fresh thyme
2 tablespoons leftover mashed potatoes (optional)
3 tablespoons heavy cream
1 tablespoon dry sherry or brandy (optional)
Kosher or sea salt and freshly ground black pepper


In a large saucepan over medium heat, combine onions, stock, and thyme. Simmer, covered, about 20 minutes, stirring occasionally. Remove thyme sprigs. In batches, purée onion mixture until smooth. Return it to the pan. Whisk in potatoes (if you have some), cream, and sherry (if you like). Season to taste with salt and pepper.

Cooking & Recipes


6 servings

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