Thick Onion Soup


serves 6
75 g (2 3/4 oz) 5 tbsp butter
500 g (1 lb 2 oz) onions, finely chopped
1 garlic clove, crushed
40 g (1 1/2 oz) 6 tbsp plain (all-purpose) flour
600 ml (1 pint) 2 1/2 cups vegetable stock
600 ml (1 pint) 2 1/2 cups milk
2 - 3 tsp lemon or lime juice
good pinch of ground allspice
1 bay leaf
1 carrot, coarsely grated
4 - 6 tbsp double (heavy) cream
2 tbsp chopped parsley salt and pepper

cheese scones (biscuits)

225 g (8 oz) 2 cups malted wheat or wholemeal (whole wheat) flour
2 tsp baking powder
60 g (2 oz) 1/4 cup butter
4 tbsp grated Parmesan cheese
1 egg, beaten
about 75 ml (3 fl oz) 1/3 cup milk


1. Melt the butter in a saucepan and fry the onions and garlic over a low heat, stirring frequently, for 10-15 minutes, until soft, but not coloured. Stir in the flour and cook, stirring, for 1 minute, then gradually stir in the stock and bring to the boil, stirring frequently. Add the milk, then bring back to the boil.

2. Season to taste with salt and pepper and add 2 teaspoons of the lemon or lime juice, the allspice and bay leaf. Cover and simmer for about 25 minutes until the vegetables are tender. Discard the bay leaf.

3. Meanwhile, make the scones (biscuits). Combine the flour, baking powder and seasoning and rub in the
butter until the mixture resembles fine breadcrumbs. Stir in 3 tablespoons of the cheese, the egg and enough milk to mix to a soft dough.

4. Shape into a bar about 2 cm (3/4 inch) thick. Place on a floured baking tray (cookie sheet) and mark into slices. Sprinkle with the remaining cheese and bake in a preheated oven, 220°C/425°F/ Gas Mark 7, for about 20 minutes, until risen and golden brown.

5. Stir the carrot into the soup and simmer for 2 - 3 minutes. Add more lemon or lime juice, if necessary. Stir in the cream and reheat. Garnish and serve with the warm scones (biscuits).

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