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Creamy Onion Soup


  • 1 lb. yellow onions, sliced
  • 2 tbsp butter or margarine
  • 4 cups low sodium chicken or vegetable broth
  • Dash each pepper & dried thyme
  • ¼ tsp salt, optional
  • 2 cups 1% milk
  • 1/3 cup all-purpose flour


In a 3-qt saucepan over medium heat, sauté onions in butter. Add broth, pepper, thyme and salt if desired; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add 1 2/3 cups milk. Stir flour into remaining milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes or until thickened.

Yield: 6 Servings

Eat With The Seasons

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