Creamy Caramelized Onion Soup (Print Version)

# Ingredients:

→ Main Ingredients

01 - 4 large yellow onions, thinly sliced
02 - 3 tablespoons unsalted butter
03 - 2 tablespoons olive oil
04 - 3 cloves garlic, minced
05 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
06 - 2 tablespoons all-purpose flour
07 - 4 cups vegetable or chicken broth
08 - 1 cup heavy cream (or milk for a lighter version)
09 - Salt and pepper to taste

→ For Serving

10 - Fresh parsley or chives for garnish (optional)
11 - Crusty bread or croutons for serving (optional)

# Instructions:

01 - In a large pot over medium heat, melt the butter and olive oil together
02 - Add sliced onions and a pinch of salt. Cook, stirring occasionally, for 20-25 minutes until golden brown and caramelized
03 - Stir in minced garlic and thyme. Cook for 1-2 minutes until fragrant
04 - Sprinkle flour over the onions, stirring well to coat. Cook for 1-2 minutes to remove raw flour taste
05 - Gradually pour in broth while stirring. Bring to a simmer and cook for 10-15 minutes to thicken slightly
06 - For smoother texture, use an immersion blender to puree soup to desired consistency, or leave chunky for rustic feel
07 - Stir in heavy cream and simmer for 5 more minutes. Taste and adjust seasoning with salt and pepper
08 - Ladle soup into bowls and garnish with fresh herbs. Serve with crusty bread or croutons

# Notes:

01 - Patience with caramelizing onions yields the best flavor
02 - Can be made ahead and refrigerated for up to 3 days
03 - For deeper flavor, use a mix of onion varieties

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