Cream of Onion Soup
Cream of Onion Soup
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Cream of Onion Soup

20 MIN
30 MIN



  1. In a saucepan, brown the onions and garlic in the butter for about 15 minutes.
  2. Season with salt and pepper.
  3. Sprinkle with the flour and stir to blend. Cook for 1 minute. Add the wine, broth, bay leaf and thyme. Cover and cook over low heat until the onions are tender, about 15 minutes.
  4. Remove the bay leaf and thyme. Purée the soup in a blender. Adjust the seasoning. Pour into 6 bowls. Divide the cheese and chives in the centre of each bowl. Serve.


Tomme de Grosse-Île from the Fromagerie de l'Île-aux-Grues is a semi-soft cheese with a brushed ring and is made from raw milk. It is made from the milk of Brown Swiss cows fed with marsh hay, as it was done long ago. This may explain its woodsy flavour halfway between acidic and fruity. If you wish, you can replace the cheese in this recipe by any easily grated sharp cheese such as aged cheddar, or Gré des champs, for example.

Freezes well.


  1. Very good! I made it as a first course for Christmas dinner 2015. The Tomme de Grosse-Île and Gré des champs cheeses are not available in my area, so I substituted Gruyère instead (and a sprinkling of paprika for colour), with great results. It does freeze well.While I reheated the soup, I also added some cream to the mixture; this improves the flavour/texture immensely! (Notes: Be generous with the salt & pepper, and especially the salt if you are using a reduced-sodium chicken broth. A good make-ahead!

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