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Cream Of Onion Soup

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Ingredients

115g/4oz/½ cup unsalted (sweet) butter
1kg/2¼lb yellow onions, sliced
1 fresh bay leaf
105ml/7 tbsp dry white vermouth
1 litre/1¾ pints/4 cups good chicken or vegetable stock
150ml/¼ pint/⅔ cup double (heavy) cream
A little lemon juice (optional)
Salt and ground black pepper
Croûtons or chopped fresh chives, to garnish

Details

Serves: 4


Method

1. Melt 75g/3oz/6 tbsp butter in a large pan. Set about 200g/7oz of the onions aside and add the rest to the pan with the bay leaf. Stir to coat in the butter, then cover and cook very gently for about 30 minutes. The onions should be soft and tender, but not browned.


2. Add the vermouth, increase the heat and boil rapidly until the liquid has evaporated. Add the stock, 5ml/1 tsp salt and pepper to taste. Bring to the boil, lower the heat and simmer for 5 minutes, then remove from the heat.


3. Leave the soup to cool, then discard the bay leaf and process the soup in a blender or food processor. Return the soup to the rinsed pan.


4. Melt the remaining butter in another pan. Cook the remaining onions slowly, covered, until soft but not browned. Uncover and continue to cook gently until golden yellow.


5 Add the cream to the soup and reheat gently until hot. Season, adding a little lemon juice if liked. Add the buttery onions and stir for 1-2 minutes. Serve with croutons or chopped chives.

COOK'S TIP:- Adding the second batch of onions gives texture and a buttery flavour to this soup.

Energy 522Kcal/2151kj; Protein 4g; Carbohydrate 21.5g, of which sugars 15.6g; Fat 44.5g, of which saturates 27.5g; Cholesterol 113mg; Calcium 90mg; Fibre 3.5g; Sodium 397mg

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