Super silky, creamy onion soup with no cream! It’s a little bit of magic and it is oh, so tasty!
Creamy Onion Soup
I created this soup for my youngest who loves all members of the alium family but really doesn’t like French Onion Soup.
He finds the ‘wormy nature’ of the onions in it just a bit too much to bear.
The rest of us love it but there’s always one isn’t there?!
So I set out to satisfy his onion cravings with this smooth, creamy, satisfying soup.
Can you see the heart shape on the surface of the soup created by the shadow of the pan and the angle of the light? That’s because I love him!
Why You’ll Love This Soup
Not only is it full of savoury flavour but it is also all these things!
- dairy free and vegan. You could add some vegan cream to it if you want to but I really don’t think it is needed.
- only contains 5 ingredients
- cheap and delicious
- substantial enough to fill you up but thin enough to pour from a flask
Toppings for Onion Soup
I topped my soup with some crispy fried onions,, chopped chives and a good grinding of black pepper.
You could also top it with:
- fresh garlic and herb croutons
- finely grated vegan cheese
- a sprinkling of nutritional yeast
- chopped fresh herbs such as parsley, rosemary or thyme
Serving Suggestions
This soup is perfect on its own but you could serve it up:
- with some crunchy baguette slices or warm bread rolls
- alongside a vegan cheese and mushroom toastie
- with fresh breadsticks for dunking
Pour some hot soup into a flask, grab your boots, coat and scarf and head out for a wintery walk to blow away the cobwebs. Soup tastes even better on the beach or sitting on a tree stump in an English woodland.
A Few Tips For Cooking Creamy Onion Soup
This is a super simple recipe but bear these tips in mind to make it even smoother (see what I did there?!)
- I suggest adding 750ml of stock to your soup base. Blend it and see how thick your soup is, if you want it any thinner just add a bit more stock or water until you are happy with it.
- Do take the time to cook the onions long and slow. This really brings out their gentle side and the most delicious flavour. If you rush it you can get a burnt onion flavour which is not what you’re after here.
- Use a good vegetable stock, one that doesn’t dominate but enhances the flavour. I’d avoid mushroom stock or tomato here and use a general, low-salt stock. You can adjust your seasonings to suit you when your soup is finished but you can’t take them out if they came in your stock.
- Do taste at the end and add some salt and pepper to taste.
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Creamy Onion Soup
Ingredients
- 2 tbsp rapeseed oil
- 1 kilo onions
- 2 bay leaves
- 100 ml white wine
- 750 ml light vegetable stock +more if needed
To Serve (optional)
- crisp fried onions
- snipped chives
Instructions
- Peel and slice the onions.
- Gently heat the oil in a large, heavy-bottomed saucepan.
- Add the onions and bay leaves to the pan. Stir to coat in the oil then cover and cook very gently for half an hour. Then onions should be butter soft and tender but not browned.
- Increase the heat and add the wine, boil rapidly for a minute and then add the stock.
- Bring to a boil, lower the heat and simmer for 10 minutes.
- Leave to cool slightly. Remove the bay leaves and blend with a stick blender, in a high-speed blender or in a food processor until silky smooth.
- Taste and add salt and pepper to suit your taste.
- If too thick add a little more stock or water and blend again.
- Return to the pan and reheat gently before serving.
