Cream of Onion Soup Substitute
Servings: 1 Serving
Ingredients
- ½ cup milk
- ¼ cup all-purpose flour
- ½ cup white onion diced or thinly sliced
- 1 tablespoon unsalted butter
- ¾ cup low sodium vegetable broth or chicken broth
- ⅛ teaspoon garlic powder
- ⅛ teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- In a small bowl or measuring cup, whisk together the milk and flour until smooth. Set aside.½ cup milk, ¼ cup all-purpose flour
- 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.1 tablespoon unsalted butter, ½ cup white onion
- 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.¾ cup low sodium vegetable broth, ⅛ teaspoon garlic powder, ⅛ teaspoon smoked paprika, Salt and pepper
- 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.
Notes
- The calories listed are an approximation based on the total recipe. Since it is intended to be used as a full substitute for canned soup, individual serving sizes were not calculated. Actual calories will vary.
- The soup can be stored in your fridge, in a sealed container, for up to 4 days.
Nutrition Facts
Cream of Onion Soup Substitute
Serving Size
10.5 ounces
Amount per Serving
Calories
330
% Daily Value*
Fat
16
g
25
%
Saturated Fat
10
g
50
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
45
mg
15
%
Sodium
846
mg
35
%
Potassium
347
mg
10
%
Carbohydrates
40
g
13
%
Fiber
2
g
8
%
Sugar
11
g
12
%
Protein
8
g
16
%
Vitamin A
1048
IU
21
%
Vitamin C
6
mg
7
%
Calcium
177
mg
18
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
