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cream of onion soup in a grey bowl with croutons.h

Cream of Onion Soup

Amanda
This soup has a subtle onion and celery flavour and is made from slow cooked onions, stock and cream for a delicous starter or light meal.
5 from 27 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer, lunch
Cuisine French
Servings 4
Calories 358 kcal

Equipment

  • Large saucepan
  • wooden spoon
  • Blender or stick blender
  • sharp knife

Ingredients
 
 

  • 4 sticks celery
  • 4 onions medium brown
  • 500 ml chicken stock
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 tablespoon flour
  • ½ teaspoon pepper
  • 225 ml double cream

Instructions
 

  • Peel and slice the onions and celery finely.
  • Heat the oil and butter over a medium heat then add the celery and onions. Stir well and place the lid on. Reduce the heat to medium/low.
  • Cook for about 10 minutes until soft, stirring occasionally and replacing the lid.
  • Sprinkle the flour over the onions, stir and cook for 1 minute.
  • Pour in the stock and bring to a simmer.
  • Cook uncovered for a further 10 minutes until the onions are very soft.
  • Remove from the heat and leave to cool slightly.
  • Use a stick blender or use a stand blender to liquidise until smooth.
  • Return the soup to the saucepan and add the cream and pepper.
  • Warm through and check the seasoning in case you need to add extra salt or pepper.

Notes

Garnish with extra cream, extra virgin olive oil, chopped parsley and croutons if liked.

Nutrition

Calories: 358kcalCarbohydrates: 21gProtein: 7gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 75mgSodium: 256mgPotassium: 460mgFiber: 3gSugar: 9gVitamin A: 1106IUVitamin C: 10mgCalcium: 85mgIron: 1mg
Keyword cream of onion soup, French onion soup
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