Winter onion cream soup

Hi everyone! ?

It’s a beautiful day besides that fact my summer holiday is officially over. It’s been a very productive 3 weeks, I can say that for sure. I’ve managed to get some rest, so I can’t complain ?.

The autumn is here, I love the smell of it if you know what I mean. Unfortunately, the flu and cold season are here too, therefore we are better to strengthen our immune system, treat it with fresh fruits and vegetables. This onion soup is excellent to get some antioxidant in our body, my family loves it very much. I use to make this soup very often from September until March, especially when someone’s had a cough, or got the cold.

I do remember the first time when I tried to introduce this soup to my daughter, she was about 4 or 5 years old. She was eating pretty much everything by then, I mean she wasn’t a fussy eater, but we had our battle over onion and garden peas. I can understand the onion, but garden peas? That is still a mystery to me… She had a mild cough and I didn’t want to give her cough syrup for some reason, maybe because I’ve had none at home then. So I made this soup and when she looked at it, oh boy that face of hers ?? you should have seen it. She was not impressed at all, so we had a deal, she had to close her eyes and taste it before she says that she doesn’t like it. She closed her eyes, then she tasted it and she liked it. ? The onion soup became our winter soup since then.

So be brave get a swimming google and peel those onions, you won’t regret it. ? Takes about 1 hour to cook it, including the time you’ll spend for crying.

The recipe:

1 kg brown onions, sliced

400 gr shallots, sliced

3 leeks, sliced

2 tbs of white vine, or rice vinegar

1 vegetable stock cube, Kallo

salt, pepper

butter and oil


It’s pretty straight forward actually. Peel and slice the onions, prepare yourself for some serious crying…

Get a bigger pot, put it on medium heat and add about 10 gram of butter and a little oil in it.

Add your huge amount of sliced onions to the melted butter, sprinkle some salt and pepper on it, and saute the onions for few minutes without the lid.

Mix it well and stir it often. When your onions are collapsed, then add 2 tbs of the white vine, or rice vinegar, stir it for 2 minutes and cover your onions with water.

Bring it to boil, and add your stock cube to it, then cover the soup and boil it for about 10 minutes, or until the onions are soft.

Get a hand blender and blend it until smooth. Season it with salt and pepper if necessary.

That’s it hands up you’re done ?


The creaminess of the soup is depend of the amount of the water. When you pour your water onto the onions, make sure you put enough water to cover them, you still can add more water after the blending. Only you need to boil the soup again.

Tip #2 :

You can add some single cream to the soup, it makes the flavour a bit milder.