Cream of Onion Soup is a traditional British recipe for a classic soup of onions that are fried until soft and finished in a milk base thickened with cheese. The full recipe is presented here and I hope you enjoy this classic British version of: Cream of Onion Soup.
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An excellent recipe for a cold blustery evening, ideal served with thick slices of rye bread.
Ingredients:
25g butter
2 small onions, finely chopped
300ml water
300ml whole milk
50g cheese, grated
salt and freshly-ground black pepper, to taste
Method:
Melt the butter in a saucepan and use to fry the onions for about 5 minutes, or until soft and translucent but not coloured. Add the water and season liberally with salt and black pepper then bring to a boil. Reduce to a simmer, cover and cook for 15 minutes.
Take off the heat and allow to cool slightly then stir in the milk. Put back on the hob and allow to re-heat (but do not boil). Take off the heat and stir in the cheese.
Place back on low heat to keep warm for 5 minutes (do not boil). Adjust the seasonings to taste, ladle into warmed soup bowls and serve.
