White onion soup should not be confused with the classic and well-known French onion soup. It is a different dish.
White onion soup comes from England and is much easier to make, creamy, or if you prefer, puree soup. But here, unlike other puree soups, the thickening is based on Roux and Béchamel sauce.
Due to the milk in the composition, the soup acquires not only a creamy consistency, but also a creamy, slightly sweet flavor.
This English white onion soup is served garnished with cream and finely chopped parsley greens, but can also be served with pan-fried croutons, with olive oil.
Recipe from the book Keith Floyd asplshanddash!.
⏱ Cooking time — 45 minutes overall. Includes 30 minutes of preparation and cooking + 15 minutes unattended.
🥣 Ingredients
🍽 For 4 servings:
- 50 g (1,8 oz) unsalted butter
- 4 large onions
- 2 stalks of celery
- 50 g (1,8 oz) of all-purpose flour
- 300 ml (1,3 cups) full-fat milk
- 1 tbsp water
- 900 ml (3,8 cups) chicken stock
- 1/4 nutmeg
- salt
- black pepper
To serve:
- 150 ml (0,6 cup) cream (10-20% fat)
- Parsley or other favorite herbs
🔪Step by step Directions
Cut 2 stalks of celery into two pieces, cut off the leaves and set aside. Cut each part of the stalk into several slices lengthwise, put them together and cut into small cubes about 0.5 cm (inches?) apart. Transfer the sliced celery to a bowl.
Take 4 large onions, peel them and cut off the top tail. Cut in half, make longitudinal cuts, not cutting all the way through. Turn the onion 90 degrees, make a deep cut in the middle keeping the knife parallel to the board, and then cut into small cubes.
To keep the onion halves from falling apart when slicing, don’t cut the bottom half (the bottom part) of the onion. This makes it much easier to slice and dice, because the bulb does not break up into individual leaves.
Shredded onions transfer to a bowl.
Gather the parsley sprigs into a bundle and finely chop with a knife. Place the chopped parsley on a plate.
Instead of parsley, you can use any herbs you like.
Take a large saucepan, put on the stove over medium heat. Add a little butter, melt and pour in chopped onion and celery.
Pour in 1 tbsp. water, stir. Cover and leave to simmer until soft, stirring occasionally. This will take about 8-10 minutes.
Transfer the contents of the pot to the bowl of a food processor or blender. Purée the vegetables until smooth, about 3 minutes.
Heat 900 ml (3,8 cups) of chicken broth on a separate burner.
Put the remaining butter in the same saucepan, melt. Add 50 grams (1,8 oz) of whole wheat flour. Constantly stirring, cook Roo (more on this here). When the smell of raw flour is gone, start adding milk, a little at a time, and stir constantly with a whisk until you get a smooth, thick sauce.
Pour the hot broth into the sauce, whisk with a whisk until smooth.
Add the mashed onion and celery to the broth. Constantly stirring, bring the contents to a homogeneous consistency. Grate 1/4 of the nutmeg and season with salt and pepper, to taste.
White onion soup is ready.
Pour onto plates, garnish with cream and finely chopped parsley greens.
Bon appetit.
📋Substitutes
White or yellow onion?
For making white onion soup, it is best to use white onions. As the name suggests, white onions are traditionally used in white onion soup to keep the color light. The taste of white onions is slightly milder and sweeter than that of yellow onions, which also makes them a good fit for this soup.
That being said, yellow onions can also be used if white onions are not available. Yellow onions have a robust flavor and might give the soup a slightly darker color, but they should still make for a delicious soup.
How many is 1 chopped onion in grams?
The weight of a chopped onion can vary depending on the size of the onion and how finely it is chopped. On average, a medium-sized onion typically weighs around 150-180 grams when chopped. However, it’s important to note that this is an estimate, and the actual weight can vary.
How many tbsp is 50 grams of butter?
In the United States, butter is typically measured in tablespoons or sticks, with 1 stick of butter equaling 113.4 grams or 8 tablespoons. So, if you are trying to measure 50 grams of butter, it’s approximately 3.5 tablespoons.
What are white onions best used for?
White onions have a crisp texture and a clean, sharp, slightly sweet flavor that makes them a great choice for a variety of dishes. They are commonly used in Mexican cuisines, salsas, and chutneys because they have a subtle flavor that won’t overpower other ingredients. Additionally, they are excellent for using raw in salads, pickling, and quick-cooking recipes like stir-fries. White onions are also good for caramelizing and for use in recipes where you want a more delicate onion flavor.
Are white onions sweet?
White onions have a clean, sharp, and slightly sweet flavor, but they’re not as sweet as yellow onions or as mild as red ones. Their taste is somewhere in between – they’re more tender and have a milder flavor than yellow onions, but they’re more pungent and crunchy compared to red onions. While they do have a hint of sweetness, it’s not their dominant flavor characteristic.
White Onion Soup
Ingredients
- 50 g butter
- 4 large onions
- 2 stalks of celery
- 50 g whole wheat flour
- 300 ml milk
- 1 tbsp water
- 900 ml chicken stock
- ¼ nutmeg
- salt
- black pepper
To serve:
- 150 ml cream (10-20% fat)
- parsley (or other favorite herbs)
Instructions
- Cut the onion and celery into small cubes. Take a deep frying pan, pour 1 tbsp of water and add a little butter, heat the pan and add the onions and celery. Cover with a lid and simmer until soft.
- Transfer the contents of the pan to a food processor or blender, puree until smooth.
- Add the remaining butter to the pan, melt. Add the flour. Constantly stirring, cook the roux (more on that here). Pour in milk a little at a time and stir constantly with a whisk until you have a smooth, thick sauce.
- On a separate burner, heat the chicken broth. Pour it into a deep pan with the sauce and add the mashed onions and celery. Bring to a smooth consistency, stirring constantly.
- Grate the nutmeg and season with salt and pepper, to taste.
- Pour onto plates, serve with cream and finely chopped parsley greens.
