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

  • 2 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 947kj
  • Fat Total 86g
  • Saturated Fat 30g
  • Protein 12g
  • Carbohydrate 36g
  • Sugar 13g
  • Sodium 1302mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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