Seeing as it’s still a bit chilly here in the UK, soups are still a lunch time staple. A week or so ago I noticed that the soup of the day in the cafe at work was Onion Soup. Being that traditional French Onion Soup was a childhood favorite of mine, I was completely shocked to see that the soup at work was white and creamy!
So last weekend (as I wrote about yesterday) I made a huge batch of chicken stock. I was craving soup for a light weekend lunch (as dinner was going to be heavy). But I didn’t really have many fresh vegetable options. Plus you can have only so much curried carrot soup before you get sick of it. So I thought of this mysterious cream of onion soup. And really there’s hardly much to it and yet full of flavor! And don’t worry – there’s no smelly breath from this soup. The onions are quite sweet so go easy on the sugar! There are a couple recipes out there but here’s a straight forward one for my Creamy Onion Soup.
Recipe for 4
3 medium or 2 large yellow onions
~3-4 tbsp butter
Fresh thyme if you have it
~heaping tbsp flour
~1-2 cups milk
~2 cups Fresh chicken stock
Peel and slice onions. Heat half the butter in a pot on moderate heat. Add the onions, leaves from a couple sprigs of thyme and a pinch of salt and sugar. Cook until the onions are soft for about 5 minutes. Tip into bowl and set aside.
Heat the rest of the butter on low/medium heat until foaming. Sprinkle the flour in and combine well. It should be equal parts butter and flour. Cook for about a minute, stirring constantly. Slowly pour in the milk a little at a time. Combine until smooth before adding more each time. Add enough milk so it’s like a thick gravy. Add enough stock until it’s a soup consistency you’re happy with. Add the onion mixture and let cook for a couple minutes. Then blend with a hand blender. Taste and adjust seasoning as desired. Serve hot with some bread and enjoy!