Herby Onion Soup

October 6, 2008

We had our first frost last night, luckily we’d harvested all the beans, apples and pumpkins from the allotment last week.  As the weather gets cooler I love making (and eating!) soups.  I’m trying to fill the freezer so it’s always easy for me to grab some soup for lunch.  So far I’ve made tomato and basil, kale and this onion soup which is delicious so I thought I’d share it with you (couldn’t share the photo though, I’d eaten the soup then realised I should have taken a photo!).  I like it with the bits of onions in it but if you prefer a smoother soup you could blend it before serving. Oh, it’s not a very quick recipe to make so bear that in mind when you start it.

Serves 4 to 6


2 pounds of white onions, thinly sliced
2 bay leaves
2 or 3 fresh thyme sprigs
Quarter of a cup of unsalted butter
2 teaspoons of plain flour
Three quarters of a cup of white wine
4 cups of stock – I used chicken but you could use vegetable or beef
1 and a half cups of water
salt to taste (you may not need any if you are using a shop bought stock cube – they tend to be quite high in salt)
half a teaspoon of black pepper


Melt butter in a heavy thick based saucepan or casserole pot over a low to medium heat.  Add onions, thyme, bay leaves, salt if using and stir frequently until onions are very soft and golden brown – anywhere between 30 to 45 minutes.  Add flour and cook stirring continuously until absorbed.  Stir in wine and continue stirring for a couple of minutes. Add stock, water and pepper and simmer uncovered, stirring every now and then for approximately 30 minutes.

Fish out and discard the bay leaves and thyme stalks from the soup and divide between your soup bowls.  If you like croutons, add a few of these on top of the soup.

Let me know if you enjoy it too or if you have any favourite soup recipes you’d like to see featured on this blog.

Now I’m being nagged to make a beetroot soup……..

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