Creamy Onion Soup
A bowl of hot soup is such a treat at the end of a long day, isn’t it? This is one of the best soups I’ve made. I love the flavor and its rich thick consistency. This is best served with crispy cheesy slices of toast, straight from the oven. Pure heaven!
My husband came home the other night, opened the front door, took a long whiff of the delicious soup smells, and said “You have no idea how badly I was hoping that these incredible aromas were coming from our home!”
Make a big pot of this and enjoy. A classic recipe for a wonderful and easy soup.
Makes 5 servings
5 large onions
2 cloves of garlic
50 grams butter
3 Tbsp oil
1 heaped Tbsp flour
2 cups milk
3 cups water
1 Tbsp onion bouillon
2 Tbsp chicken bouillon
2 long rolls / baguette
80 grams grated cheese of choice
2-3 Tbsp chopped chives
1. Finely dice the onions, heat a pot and add the butter and oil until melted. Add the onions and sauté until golden. This takes time so be patient. Keep stirring occasionally until the onion turns nice and golden.
2. Chop the garlic and add to the pot, sautéing for one minute. Add the flour + one Tbsp oil and mix until dissolved.
3. Add the milk, water, and spices. Bring to a boil and lower the heat. Cook for 30 minutes and remove from the heat.
4. Preheat an oven to 180°C. Cut the roll or baguette into thin slices. Place 2 slices in each bowl and top with the cheese. Place in the oven for a minute or two.
*5. Sprinkle with chopped chives, and serve immediately.
Served with: dried tomatoes, toasted rolls, and kids’ spaghetti
Good to know…
Looking for a non-dairy soup? Click here, you can make the soup two or three days in advance and keep it in the fridge. Add the cheesy toast right before serving.
Don’t leave the onion soup bouillon out, it really gives this soup its special flavor and just isn’t the same without it. You can substitute the same amount of cornstarch for the flour, just don’t leave it out altogether.