Creamed onion soup

soupThis is a great all-year-round soup. In the summer you can add some chopped spring onions and chives to it and you can even finish the soup with a splash of cider.

Ideal with Gaymer’s Orchard Reserve Newton’s Vale

Ingredients – serves 4:

5 medium onions, peeled and thinly sliced

1tsp chopped thyme leaves

1tbsp vegetable oil

A good knob of butter
1tbsp flour
1 ltr vegetable stock or a couple good stock cubes dissolved in that amount of water
2 tbsp double cream


  1. In a thick-bottomed pan, gently cook the onions and thyme in the vegetable oil with the lid on for about 10 minutes without colouring them until soft. Add the butter and flour and stir on a low heat for a minute or so. Gradually add the vegetable stock and season with salt and pepper. Bring to the boil and simmer for 1 hour.
  2. To serve, add the cream and bring back to the boil.

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