Ingredients

The following ingredients have 4 Servings
  • 1/2 Cup Milk ((we used whole))
  • 1/4 Cup all-purpose flour
  • 1/2 Cup white onion ((diced or thinly sliced))
  • 1 Tablespoon unsalted butter
  • 3/4 Cup vegetable broth ((or chicken broth))
  • 1/8 teaspoon Garlic Powder
  • 1/8 teaspoon Smoked Paprika ((or a dash))
  • Salt and Pepper to Taste

Instruction

  • In a small bowl or measuring cup, whisk together the milk and flour until smooth. Set aside.
  • Heat a medium saucepan over low-medium heat. Melt the butter in the pan, then add the onions. Stir the onions every couple of minutes until they begin to caramelize and brown slightly. After the onions caramelize a bit, add the broth, garlic powder, paprika, salt, and pepper. Stir to combine, and allow the broth to come to a simmer.
  • When the broth begins to simmer, pour in the milk and flour mixture and stir constantly until the soup thickens, about 3 to 5 minutes.
  • Use the soup in place of canned cream of onion soup in casseroles or other dishes. Store in the refrigerator for up to 4 days until ready to use.