Creamy Onion Soup

Super silky, creamy onion soup with no cream! It's a little bit of magic and it is oh, so tasty!

Course Soup

Cuisine English

Diet Vegan

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 706kcal

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.

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Do read my post for additional tips and tricks to ensure a successful make!