Spinach and Caramelized Onion Soup
A rich and comforting soup combining the deep, sweet flavor of slowly browned onions with the fresh vibrancy of baby spinach.
Ingredients
- •3 large yellow onions, thinly sliced
- •3 tablespoons unsalted butter
- •2 tablespoons olive oil
- •1 teaspoon sugar
- •3 cloves garlic, minced
- •4 cups vegetable or chicken broth (960ml)
- •5 ounces fresh baby spinach (140g)
- •1/2 cup heavy cream (120ml)
- •1 teaspoon salt
- •1/4 teaspoon freshly ground black pepper
- •1 cup shredded Gruyère or Parmesan cheese (100g)
Instructions
- 1
Heat the butter and olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- 2
Add the sliced onions and sugar, stirring to coat well, and cook for 15 minutes, stirring frequently.
- 3
Reduce the heat to medium-low and continue cooking the onions for another 15 minutes, stirring often until they are deeply browned, sweet, and caramelized.
- 4
Stir in the minced garlic and cook for 1 minute until fragrant.
- 5
Pour in the broth, scraping up any browned bits from the bottom of the pot, and bring the mixture to a simmer.
- 6
Add the fresh baby spinach and cook for 2 to 3 minutes until completely wilted and bright green.
- 7
Remove the pot from the heat and stir in the heavy cream, salt, and black pepper.
- 8
Ladle the soup into oven-safe bowls, top each with a generous handful of shredded cheese, and broil for 3-4 minutes until the cheese is melted and bubbling.
- 9
Serve hot.
💡 Chef tips
- Do not rush the onion caramelization process; low and slow heat is the secret to developing deep, sweet flavors.
- For a completely smooth soup, use an immersion blender to puree the soup before stirring in the cream and adding the spinach.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
✅ How it should turn out
The finished soup has a velvety, cream-enriched texture with a rich aroma of sweet caramelized onions and a vibrant green tint from the tender spinach.