Name: Creamy Onion Soup
Prep time: 15 min
Cook time: 4 h 15 min
Total time: 4 h 30 min
Yield: 8 Servings
Ingredients: 1 cup low-fat milk, divided; 4 ounces cream cheese, softened; ¼ teaspoon dried thyme; ½ teaspoon dried dill weed; ¼ teaspoon coarsely ground black pepper; 1 teaspoon kosher salt; ¾ cups dry white wine; 5 cups vegetable or chicken broth; 2 pounds onions (about 4 large onions), cut into ½-inch dice; 1 pound boiling potatoes (such as golden), peeled and coarsely shredded; 2 tablespoons vegetable oil

Preparation info

8
Servings

Difficulty
Easy
Ready in
4 hr 30

Appears in

Art of the Slow Cooker

By Andrew Schloss

Published 2008

About

If your idea of onion soup is the crocked restaurant variety, brothy, beefy, and capped with Gruyère, then I’d like to introduce you to its thick and creamy cousin. Enriched with cream cheese and pudgy from shredded potato, the soup naturally thickens as it simmers. It makes a spectacular lunch or a first course for a light dinner, and converts effortlessly into a main course with the addition of diced ham, smoked salmon, or grilled chicken.