I remember making this soup recipe many years ago from The Dairy Book of Home Cookery and enjoying it but then forgot all about it until I decided to make onion soup today. I’d been thinking of making a French onion soup until I came across this recipe, the French onion soup will have to be for another day. This is a creamy onion soup, comfort food for cold days. I suggest you cut the onions in half before thinly slicing as rings of onion make the soup harder to eat, it also makes it easier to cut the last few slices.
- 25g/1 oz butter
- 450g/1 lb onions (approx 4 medium onions), skinned cut in half and thinly sliced
- 550ml/1 pt milk
- salt and freshly ground pepper
- 1 tbsp (20ml) cornflour
- 45ml/3 tbsps single cream (optional)
- sprig of parsley (optional)
- Heat the butter in a saucepan, add the onions, cover and cook gently until softened, shaking the pan occasionally to prevent browning. (This is known as sweating).
- Add the milk, 300ml (1/2 pt) water and seasoning and bring to the boil stirring. Reduce the heat and simmer covered for about 5minutes until the onion is tender
- Blend the cornflower with 45ml (3 tbsps) water, stir into the soup and bring to the boil. Cook gently for a few minutes until slightly thickened, stirring.
- Add the fresh cream, check seasoning and reheat without boiling.