Cream of Onion Soup

This simple, classy soup has tonnes of flavour. It is made with sherry, double cream, stock and large Spanish style onions. This cooks more quickly than a French onions soup and is completely delicious. Great as a starter or a light lunch!

Ingredients

For the soup:
  • 15ml olive oil
  • 25g butter
  • 3 onions, peeled and sliced
  • 250ml beef stock
  • 250ml chicken stock
  • 50ml sherry
  • 300ml double cream
To serve:
  • 25ml double cream
  • 25ml olive oil
For the croutons:
  • 3 Slices of bread–cubed
  • 25g butter

Method

Place the onions into a hot saucepan with 15ml of olive oil. Cook until coloured then add the sherry and stock. Cook for 10-15 minutes.

Add the cream to the soup and season. Blitz in a liquidiser until smooth.

Pour the mixture back in the pan to warm through.

For the croutons, warm the butter in a frying pan until foaming. Add the cubes of bread and fry until golden brown.

To serve; spoon into bowls, drizzle with oil and cream.

Scatter the croutons into the soup.

Ingredients

For the soup:
  • 15ml olive oil
  • 25g butter
  • 3 onions, peeled and sliced
  • 250ml beef stock
  • 250ml chicken stock
  • 50ml sherry
  • 300ml double cream
To serve:
  • 25ml double cream
  • 25ml olive oil
For the croutons:
  • 3 Slices of bread–cubed
  • 25g butter

Method

Place the onions into a hot saucepan with 15ml of olive oil. Cook until coloured then add the sherry and stock. Cook for 10-15 minutes.

Add the cream to the soup and season. Blitz in a liquidiser until smooth.

Pour the mixture back in the pan to warm through.

For the croutons, warm the butter in a frying pan until foaming. Add the cubes of bread and fry until golden brown.

To serve; spoon into bowls, drizzle with oil and cream.

Scatter the croutons into the soup.