Cream of Onion

The lunchtime Cream of Onion Soup was an astounding success. Very tasty indeed. So tasty that Mr L had a mug of it at tea-time too.

We’d had a brief discussion in the morning about how to approach the soup and what flavourings to add. This resulted in a decision to add the same flavourings that I use in bread sauce. Roughly:

Sweat, extremely gently and for a long time, 4 chopped onions in a chunk of butter (say 50g or so), with 3 dried bay leaves and a few dried cloves in a heavy bottom pan with the lid on. You might like to add a crushed clove of garlic at this stage – I had intended to do so but forgot.  When the onions are becoming tender and are translucent and have yielded up their natural sweetness, add stock to cover. I fancied a savoury note, so I used a chicken stock cube. Simmer until the onions are thoroughly cooked.  Add some freshly grated nutmeg and a wallop of crème fraîche  or cream (or soured cream) and blitz until smooth and creamy. I added a dessertspoon of powdered chia seeds for added body.


The crackers were less successful. I replaced the ½tsp of caraway and ½tsp poppy seed with 1 tsp of sesame seeds. This was insufficient to make a good sesame seed cracker. I’ll up the dose next time.

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