Creamy Onion Soup

This recipe started off as a more traditional French onion soup, but when I looked at it and realised there was no way my children would eat it, what with all those bits floating in it, I decided to add a few ingredients, and the result was magic!

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Creamy Onion Soup
Prep Time 30 minutes
Servings
people
Ingredients
Prep Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Slice the onions and add them to the pan with some oil. Warm them through slowly. You are trying to cook them to the point where there soft and sticky and brown. Cover the pan but stir them often and make sure they don't dry out.
  2. When the onions are looking sticky, add some garlic and allow that to soften too
  3. Add stock. I added enough to cover the onions (which is why you don't need to worry too much about measurements - my kind of cooking!) I used chicken, because that's what I had available, also my children prefer it to beef stock. You could just as easily use vegetable stock.
  4. With the stock added, cover the pan and get it all bubbling away. When it's come to the boil simmer it for a couple of minute then turn off the cooker or take it off the heat.
  5. When the soup has cooled a little you can add the magic ingredient: fromage blanc. Add a couple of generous spoonfuls and stir it in.
  6. Finally, whizz it all up in a blender, or use a hand blender (as I did.) Once it's a consistency you're happy with, it's ready to serve!
Recipe Notes

And that's it!

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