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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
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Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course
Appetizer, lunch
Cuisine
French
Servings
4
Calories
358
kcal
Equipment
Large saucepan
wooden spoon
Blender or stick blender
sharp knife
Ingredients
Metric
US Customary
1x
2x
3x
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:
358
kcal
Carbohydrates:
21
g
Protein:
7
g
Fat:
29
g
Saturated Fat:
16
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
9
g
Trans Fat:
0.1
g
Cholesterol:
75
mg
Sodium:
256
mg
Potassium:
460
mg
Fiber:
3
g
Sugar:
9
g
Vitamin A:
1106
IU
Vitamin C:
10
mg
Calcium:
85
mg
Iron:
1
mg
Keyword
cream of onion soup, French onion soup
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