How to Boil Onions to Create a Delicious and Creamy Broth
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Being relatively new to the idea of boiling onions, I must admit that I was skeptical at first. But after making these boiled onions the first time, the flavor and ease of making blew my mind.
Six months ago, if you asked me if I liked boiled onions, I would have had no idea what you were referring to. Yes, I love onions in my soup.
However, typically, I add them to my soups like my pork neck bone soup or my Mexican corn soup; they are not the main ingredient.
No, thank you.
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So, what are boiled onions?
Simply put, boiled onions are a classic New England Dish that is made by boiling onions until tender and served whole or quartered in a creamy broth.
There are numerous ways to make this dish, so if this method is not what you are used to, well then, how about giving it a try and letting me know what you think?
How to Boil Onions
Before you begin, you’ll want to decide what kind of onions to use. You can use sweet onions, white onions, Vidalia onions, really any kind.
The flavors will only be affected ever so slightly. However, the cooking time is what you will need to watch out for.
The bigger the onion, the longer the cooking time.
Ingredients
- 4 yellow onions (on the smaller side)
- 1 tablespoon of sea salt (not table salt)
- 1/2 teaspoon of black pepper
- 1/4 cup of heavy whipping cream
- 1 teaspoon of dried parsley
Step 1: To start, you’ll want to trim the ends off your onions and remove the outer layer.
Step 2: Once your onions are prepped, add them to a dutch oven or pot with enough water to cover them, along with the salt and pepper.
Step 3: Bring the pot to a boil over high heat. Once it’s boiling, reduce the heat to a simmer, cover, and cook for 30 minutes.
Step 4: Finally, after simmering for half an hour, add the cream and parsley, giving it a quick stir before replacing the lid and continuing to simmer for another 10-15 minutes or until the onions are soft.
When it’s ready, serve the onions whole in a bowl of broth. I’ll usually add a pinch of parsley on top to garnish!
Top tip: Cook time largely depends on the size of the onion. I suggest checking them with a toothpick or fork to determine doneness. You should easily be able to pierce the side of the onion with a toothpick.
Why did we just go about boiling whole onions?
Let me ask you this question first: What single ingredient is used to add flavor to nearly every soup, stew, and roast? Onions!
So, with that said, boiling onions whole allows them to release all their natural sweetness and flavor into the broth, creating a rich, savory base for your soup.
Really, the broth is what makes this recipe! It’s creamy and a tad spicy after cooking in the pepper.
My top tips for boiled onions
- Choose similar-sized onions: While I have boiled both large and small onions, this recipe works best if all the onions are similar in size.
- Do not use table salt: Any fine salt will work. However, I do not suggest table salt, or if you do, consider cutting the amount in half.
- Add your favorite spices: Open up your spice cabinet and use any spices that catch your eye! Trust me, it’s hard to mess this one up.
- More spice tips: This recipe is all about the incredible flavor, even with just a few ingredients. If you’re looking to add some extra kick, I highly recommend using a whole teaspoon of black pepper. I’ve tried it that way before, and trust me, the spiciness is off the charts!
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Cooking supplies you may need
Your burning onion questions
How long can you store these boiled onions? While they are best served fresh, you can store them in an airtight container for up to four days.
How many onions can you boil at a time? Depending on the size of your pot, a 4.5-quart dutch oven will hold 4 medium-sized onions.
Can I add more flavor to the broth? Absolutely! Add a few bay leaves to the pot, or a few pinches of thyme and basil. Alternatively, you can add a few pinches of Italian seasonings or use beef broth.
How do I thicken the broth? Add a tablespoon or two of flour and stir it in well.
Key Takeaways
I hope whether you are looking for a new recipe or just a warm, comforting meal this winter, that you will choose this creamy boiled onion soup recipe.
It really is the perfect choice for any occasion. And the process is so simple with minimal ingredients, while the results are anything but ordinary.
Um, so what are you waiting for? Give it a try today! And don’t forget to share with me how you loved it by leaving a review below.
More of my favorite boiled recipes
- How to boil okra
- The easiest boiled asparagus
- How to boil plantains (one-ingredient recipe)
- Boiled ground beef (it is better than you think)
Deliciously Creamy Boiled Onions
Ingredients
- 4 yellow onions on the smaller side
- 1 tablespoon of sea salt mainly just not table salt
- 1/2 teaspoon of black pepper
- 1/4 cup of heavy whipping cream
- 1 teaspoon of dried parsley
Instructions
- Trim the ends off your onions and remove the outer layer. Once your onions are prepped, add them to a dutch oven or pot with enough water to cover them, along with the salt and pepper.
- Bring the pot to a boil over high heat. Once it’s boiling, reduce the heat to a simmer, cover, and cook for 30 minutes.
- Finally, add the cream and parsley after simmering for half an hour. Give it a quick stir before replacing the lid and continuing to simmer for another 10-15 minutes or until the onions are soft.
- Serve the onions whole in a bowl of broth with a pinch of parsley for garnishing.
