Total Time
Prep 10 mins
Cook 40 mins

To all of you aficionados of French Onion Soup, I urge you to try this English version. It is creamier and milder than its counterpart from across the Channel.

Ingredients Nutrition


  1. Peel and chop the onions and celery and cook them in a covered pan in a little butter, with a tablespoon of water until they are very soft, about 10 minutes.
  2. Then purée them in a food processor with metal blade.
  3. Keep the purée on one side while you melt the butter in the cleaned saucepan and stir in the flour to make a roux.
  4. When the flour and butter have combined and become smooth and glossy, add the milk a little at a time, stirring all the time until you have a smooth mixture.
  5. Add the onion and celery purée and enough stock to make a smooth creamy soup.
  6. Simmer for 10 minutes, taste for seasoning, add a little nutmeg, stir in the parsley and lastly enrich the soup by pouring the cream into the middle and letting it swirl up to the top.