Cream of Onion Soup is luscious, flavorful, rich, and delicious. A perfect soup to start a hot meal in cold weather.

Cream of Onion Soup

Cream of Onion Soup
Recipe type: Soups and Stews
Cuisine: British
Serves: 4 servings
  • 1 1/2 pounds (700 g) onions, skinned and sliced
  • 2 Tablespoons (1 ounce) 25 g butter
  • 4 Cups (32 fluid ounces) 900 ml white stock
  • bouquet garni
  • 3 Tablespoons (45 ml) plain flour (All purpose)
  • 2/3 Cup (150 ml) 1/4 pint milk
  • salt and pepper
  • 3 to 4 Tablespoons (45 to 60 ml) cream
  1. Lightly fry the onions in the butter for about 5 minutes, until soft but not colored. Add the stock and bouquet garni, cover, bring to the boil and simmer for about 45 minutes, until the onions are cooked.
  2. Remove the bouquet garni. Sieve the soup or puree it in an electric blender, return it to the saucepan and re-heat.
  3. Blend the flour and milk to a smooth cream, stir in a little of the hot soup and return the mixture to the pan, season, bring to the boil, stirring until it thickens, and cook for a further 2 to 3 minutes.
  4. Stir in the cream just before serving.


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