Creamy Onion Soup

    40 min

    This is a robust and creamy onion soup. The addition of egg yolks adds a lovely creamy texture.

    135 people made this

    Serves: 4 

    • 6 onions, thinly sliced
    • 40g butter
    • 1 tablespoon plain flour
    • 1/2 teaspoon salt
    • 500ml chicken stock
    • 250ml milk
    • 125ml double cream
    • 3 egg yolks, beaten
    • 1 1/2 teaspoons paprika
    • ground black pepper to taste
    • 1/8 tablespoon red chilli sauce
    • 2 tablespoons chopped fresh parsley

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In a saucepan, melt butter or margarine over medium heat. Add onions: saute until golden brown, about 10 minutes.
    2. Stir in flour and salt, and mix thoroughly. Gradually add chicken stock, stirring constantly. Cover, and simmer over low heat for about 10 minutes.
    3. When onions are very tender, stir in milk and cream. Heat through. Remove 125ml soup, and mix in egg yolks. Slowly stir egg yolk mixture into soup in pan. Heat through, but do not allow soup to boil. Stir in paprika, black pepper, and red chilli sauce. Serve hot, and garnish with chopped parsley.

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    Reviews in English (55)


    just got back from gambia and loved their onion soup and this recipe matches it perfectly, i blitzed my onions though to make a smooth soup  -  25 Feb 2014


    Made this as a starter for a Sunday tea,served with crusty bread. Didn't have any chilli sauce, so left that bit out. Also used dried parsley to sprinkle over. A very rich and creamy soup, all the family loved it. Easy to prepare, will be making this again.  -  25 Nov 2012


    I just made this for dinner for my partner and I. It was delicious, very creamy and easy to make. I used vegetable stock instead of chicken to make it vegetarian. A lovely soup ideal with crusty bread.  -  04 Dec 2017