This Onion Soup Is So Delicious That I Make It Every Week! No One Knows This Simple Recipe!

I make this onion soup every weekend when I want something warm and incredibly aromatic. It turns out so creamy and velvety that it's simply impossible to resist. This dish will warm you up on a cold day and bring you pure comfort. Take five onions and slice them into half rings. Heat olive oil and butter in a large pot. This gives the soup a beautiful, rich flavor. If you're new to the channel, make sure to subscribe so you don't miss my family-friendly recipes. And if you're already with us, hit that like button. It means the world to me. Fry the onions for about 10 minutes until soft and golden. They become sweet and aromatic. This is the base of our soup. I'm always so curious where you're watching from. Please write in the comments which city or country are you from. I love imagining what the weather is like where you are and what route you're in today. And the second question, be honest. How many points out of 10 would you give this recipe for its appetizing look even before tasting it? Write your scores in the comments. I really want to know what you think. Add five stalks of celery, chopped into small pieces. Celery adds freshness and a subtle herbal note to the soup. Make sure to chop the celery into small, even pieces so they cook quickly and blend beautifully into the soup. If you're not a fan of celery, you can use leek instead. It gives a milder, sweeter flavor that works just as wonderfully. The celery will soften as it cooks, releasing its wonderful aroma into the broth. This vegetable is also packed with fiber and potassium, which are great for your digestion and heart health. And don't throw away the celery leaves. You can chop them up and use them as a fresh garnish on top of the finished soup. The longer the celery cooks, the sweeter and more mellow its flavor becomes, blending perfectly with the onions. You'll notice the kitchen filling with a wonderful, comforting aroma as the celery and onions cook together. If you want to add even more flavor, you can add a pinch of celery salt along with the fresh celery. It enhances that lovely herbal note. Stir and fry everything together for five to seven minutes. Add three cloves of finely chopped garlic. Garlic adds depth and wonderful aroma. Make sure to chop the garlic finely so it releases its flavor evenly throughout the soup. If you're a garlic lover like me, feel free to add an extra clove or two. It only makes the soup more aromatic and delicious. And if you want a milder garlic taste, you can add the garlic a little later in the cooking process so it doesn't become too strong. The garlic will mellow as it cooks, infusing the entire soup with that beautiful, savory warmth we all love. Stir it in thoroughly so the garlic is evenly distributed among the onions and celery. You'll immediately notice the aroma changing. The garlic adds such a wonderful, mouth-watering depth to the dish. Now our vegetable base is ready for the next ingredient. The potatoes are going to make this soup even more hearty and delicious. Now add four potatoes cut into cubes. The potatoes make the soup thick and hearty. Make sure to cut the potatoes into even cubes so they cook at the same rate and become perfectly tender. For the best texture, use starchy potatoes like russets or Yukon gold. They break down beautifully and help thicken the soup naturally. If you prefer a lighter soup, you can use waxy potatoes instead. They'll hold their shape more and give the soup a different but equally delicious texture. Adding potatoes not only makes the soup more filling, but also adds a lovely subtle sweetness that balances the savory onions and celery perfectly. Pour in the vegetable broth. It should cover the vegetables. If you don't have vegetable broth, you can use chicken broth or even plain water. Just add a little extra seasoning to make up for the flavor. Make sure the liquid comes about two, three centimeters above the vegetables so the soup has enough liquid to cook down and develop a rich, full flavor. Season with salt, pepper, and add thyme. This aromatic herb pairs beautifully with onions and celery. If you don't have fresh thyme, dried thyme works perfectly too. Just use about half the amount since it's more concentrated. And if you're feeling adventurous, you can also add a bay leaf or two while the soup simmers. It adds a lovely subtle depth to the broth. You can also add a pinch of nutmeg or a little smoked paprika for an extra layer of warmth and complexity. Cover and simmer over low heat for 30 minutes. While the soup is cooking, let's make crispy croutons. Cut three slices of bread into cubes. Use any bread you like, a rustic sourdough or a simple white loaf. Both work wonderfully and become perfectly crispy. Try to cut the cubes into similar sizes so they toast evenly and become golden all over. And if you want extra flavor, you can leave the bread out for a few hours to dry out a little before cutting. This makes the croutons even crispier. Add olive oil. The olive oil not only helps the spices stick to the bread, but also gives the croutons that beautiful golden color and irresistible crunch. Make sure the bread cubes are evenly coated with oil so every piece toasts perfectly and becomes deliciously crispy. Season with salt, sweet paprika, Italian herbs, and dried garlic. These spices transform simple bread cubes into the most flavorful, aromatic croutons you've ever tasted. The sweet paprika adds a beautiful color and subtle warmth, while the Italian herbs bring that lovely Mediterranean aroma. And the dried garlic gives the croutons that wonderful savory kick that pairs so perfectly with the creamy soup. In a separate bowl, add olive oil. Add lime zest and finely chopped chili pepper to the oil mixture. This gives the croutons a wonderful kick and aroma. The lime zest adds such a bright, fresh citrus note that perfectly balances the heat from the chili. If you prefer a milder kick, you can remove the seeds from the chili before chopping. This keeps the flavor without too much heat. And if you're not a fan of spicy food, you can simply omit the chili and just use the lime zest for that lovely, fresh flavor. This flavored oil is what takes these croutons from ordinary to absolutely irresistible. Make sure to mix the oil well so the lime zest and chili are evenly distributed throughout. Let the oil sit for a few minutes to infuse. This allows the flavors to really meld together beautifully. Now your flavored oil is ready to transform those bread cubes into the most delicious, crispy croutons you've ever made. Heat a pan and fry the croutons until golden brown, stirring occasionally. They become crispy and incredibly delicious. Keep an eye on them. They can go from golden to burnt very quickly, so stir them often. Once they're done, transfer them to a paper towel to absorb any excess oil and keep them perfectly crispy. The aroma of these freshly fried croutons will have everyone gathering in the kitchen before you even call them. While the croutons are frying, I'm finely chopping fresh dill. It will be the perfect finishing touch for our soup. Fresh dill adds such a bright herbal note that lifts the whole soup and makes it taste so fresh and vibrant. I'll sprinkle it on top just before serving. It adds that beautiful pop of green color and a wonderful aroma. Once the soup is cooked, blend it with an immersion blender until smooth and creamy. Make sure to blend it thoroughly so there aren't any chunks left. We want that silky, velvety texture. If you don't have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Just be careful with the hot liquid. The soup will transform right before your eyes, becoming beautifully thick, smooth, and absolutely irresistible. Add the cream and mix well. The soup becomes velvety, smooth, and incredibly satisfying. If you don't have cream, you can use milk or even coconut milk for a lighter version. Instead of thyme, you can use rosemary or oregano. You know, when I first made this soup, my husband finished a whole bowl and asked for seconds. He said it was better than at any restaurant. And our croutons are ready too. They're perfectly golden, crispy, and smell absolutely divine. Now, everything is prepared. The creamy soup and the crispy croutons are waiting to come together in the most delicious way. Friends, I'm really looking forward to your scores and answers to my questions. Write in the comments, will you try this recipe? And don't forget to hit the thanks button under the video if you enjoyed your time with me. And please, write how many points out of 10 you'd give this recipe. I really care about your opinion. Enjoy your meal, my dear viewers.