Old-fashioned Cream of Onion Soup Recipe

cream of onion soup

There’s starting to be a nip in the air; a few trees are turning lovely hues of red and yellow, and the days are getting shorter. Autumn is here – and I had a sudden urge to make soup.

I found a lovely  hundred-year-old recipe for Cream of Onion Soup. The soup was rich and creamy with flecks of onions. The recipe called for 1/2 teaspoon of pepper which gave the Cream of Onion Soup a delightful peppery undertone.

Source: American Cookery (Boston Cooking School Magazine), March, 1916
Source: American Cookery (Boston Cooking School Magazine), March, 1916

Here is the recipe updated for modern cooks:

Cream of Onion Soup

  • Servings: 7 - 9
  • Time: 40 min.
  • Difficulty: moderate
  • Print

5 onions, sliced (approximately 3 cups)

1/4 cup butter + 1/4 cup butter

4 cups water

4 sprigs parsley

1/4 cup flour

1 teaspoon salt

1/2 teaspoon pepper

4 cups milk

2 egg yolks

1/2 cup cream

Melt 1/4 cup butter in large saucepan, add sliced onions and saute until the onions are soft and semi-transparent (but not browned).  Add water and parsley, bring to a boil and then reduce heat and simmer for about 10 minutes or until onions are tender. Remove from heat and cool slightly, then puree in a blender or food processor.

Meanwhile, in a dutch oven, using medium heat, melt 1/4 cup butter; then stir in the flour, salt and pepper. Gradually add the milk while stirring constantly; then add the pureed onion mixture.

In a small mixing bowl, beat egg yolks; add cream and stir to blend. Add a small amount (approximately 1 – 2 tablespoons) of onion mixture and  stir quickly to prevent the egg from coagulating. Then stir the egg and cream mixture into the onion mixture in the dutch oven. Bring to a simmer and then serve.

40 thoughts on “Old-fashioned Cream of Onion Soup Recipe

    1. Wow, it’s amazing how far back brownies can be found in cookbooks. For some reason they seem like a “modern” food, when apparently they are a very old food.

    1. I’m glad you like the photo. I’ve been playing a little with the size – and finally decided to go with a narrow header and more distant picture–but there are things I like about both the narrow and wide versions of the header.

  1. I’ve never heard of cream of onion soup — only the thinner variety. This sounds just wonderful, and it’s in the recipe file for use as soon as things turn cooler. November, maybe. 🙂

    I like the photo up top, too. It looks like the very essence of autumn. Lovely.

  2. Soup is so delicious when it gets cooler! Although we have to wait for that a couple more months, I printed this recipe to try in December – a creamy onion soup might become a new favorite!

  3. It sounds delicious! My father used to make lunch for me and my sister because he was a minister and home during the week. Once he made Campbell’s onion soup day in and day out. It was horrible after a short time.

  4. This looks great! It’s that time of year when I make my French Onion soup and tomato soup using those from our garden. I could live off of this every day, soup and rolls or biscuits. I think I’ll save this one. 🙂

  5. It definitely is Soup Weather – I totally agree. I have just posted my version of onion soup, but I have never tried Cream of Onion soup! Sounds delicious, and just what you would need on a cold winters day!

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