French Onion Velouté
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This French Onion Velouté has become my go to comfort soup, and honestly, it comes together faster than you'd think. In just 45 minutes from start to finish, you'll have a restaurant quality soup that tastes like you spent all day caramelizing those onions. What I love most is that it uses simple ingredients you probably already have, making it incredibly budget friendly. Those golden onions are packed with antioxidants that support heart health, and the heavy cream melts into pure silk at the end. The gruyère adds that classic French touch without any fuss. Trust me, once you make this, it'll become your favorite way to impress guests or treat yourself on a quiet evening.
Ella x
Ingredients
- 40butter
- 500 gonions
- 20 gsalt
- 10 gblack pepper
- 150 mldry white wine
- 300 mlchicken broth
- 120 mlheavy cream
- 20 gfresh thyme
- 6 piecefresh bay leaves
- 150 ggruyère cheese(shaved)
Detail level
Instructions
- 1
Melt butter in a large saucepan over medium heat.
Tip: Use a high-quality, European-style butter for the best flavor.
- 2
Add onions and cook, stirring occasionally, until they are softened and lightly browned, about 15 minutes.
Tip: Don't rush this step - the caramelized onions are the foundation of the soup.
- 3
Add salt, pepper, and thyme; cook for 1 minute, stirring constantly.
Tip: Use a gentle heat to prevent the onions from burning.
- 4
Add wine and cook, stirring to deglaze the pan, until the liquid is almost completely evaporated, about 2 minutes.
Tip: This step adds depth to the soup, but feel free to omit if you prefer.
- 5
Add broth and bring to a simmer.
Tip: Let the soup reduce slightly, allowing the flavors to meld together.
- 6
Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.
Tip: Be careful when handling the hot soup.
- 7
Stir in cream and cook over low heat, stirring occasionally, until the soup is heated through.
Tip: Don't let the cream curdle - it should be smooth and creamy.
- 8
Remove bay leaves and stir in Gruyère cheese until melted.
Tip: The cheese adds a rich, velvety texture to the soup.
- 9
Serve hot, topped with additional Gruyère cheese if desired.
Tip: This is the perfect comfort food - enjoy!
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