White Onion Soup

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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) butter
• 4 large onions
• 2 stalks of celery
• 50 g (1,8 oz) of whole wheat flour
• 300 ml (1,3 cups) 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.