Main content

Onion Soup

A cut above your run-of-the-mill onion soup, this uses cream, shallots, spring onions and garlic for a luxury feel. It's simple to make, and freezes well. Serve it as a starter with French bread.


  • 1 medium onion, roughly chopped

  • garlic cloves, crushed

  • 30g butter

  • Sprig of fresh thyme leaves, chopped

  • 1 bay leaf

  • 1 medium size potato, peeled and roughly chopped

  • 1 litre of vegetable or chicken stock

  • 4 spring onions

  • oil for frying

  • 4 shallots, finely sliced

  • oil for frying

  • 400ml double cream

  • salt and pepper


  • 1.

    Sweat the onion, garlic, butter, thyme and bay leaf in saucepan until onion is soft and transparent.

  • 2.

    Add potatoes and chicken stock and simmer for 20 minutes. Add spring onions and liquidise until smooth.

  • 3.

    Return to the pan and reheat.  Add ½ double cream and season. Whip the remaining double cream with a little salt and add the chives. Fry the sliced shallots in the oil until crispy.

  • 4.

    Serve the soup in a warm bowl with a spoonful of chives cream floating in the centre and sprinkle with crispy fried shallots.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings