It was only a year ago when we had our first onion soup in Paris with my mother. It was a traditional French onion soup with beef stock and large onion slices and was very delicious.
Back in Turkey, I ate some other onion soups, and tried to cook it using beef stock. I also added some vinegar according to an anonymous recipe I found on the internet. The result was horrible..
But, here I am, with my own onion soup recipe with heavy cream and milk, which is inspired by the soup I had in a pizzeria (I think they were using coconut milk, but I’m not sure- trade secrets!!). The idea of making creamy onion soup was nice, and I had to come up with my own recipe! This soup is not something traditional, but I like it more than the traditional one. It is also very easy to do, but don’t forget that this soup is delicious only with bread and cheese over the top!
Onion Soup with Cream and Milk
- 350 gr (12.3 oz.) onions*, sliced
- 4 tablespoons butter
- 1 cup heavy cream
- 1 cup low-fat milk
- 2 cups water
- 2 tablespoons flour (I used whole-wheat flour)
- 1 tablespoon brown sugar
- a pinch of ground nutmeg
- 1-2 slices of bread
- cheese for the top (you can use mozzarella, or any other cheese that melts. I used a Turkish string cheese called “dil”)
*Why 350 gr? Well, I don’t know. I had only 350 gr onions left in the kitchen.
Put the butter into a heated pan, and add the onions. Cook them with in medium-heat until the onions have a pinky color.
Add the sugar, and cook for a minute or two, until the onions are caramelized (Don’t overcook!).
Add the cream, milk and water. Also add the spices, and mix well. Cook the soup in low-heat for 10 minutes.
Using a blender, process the soup until no onions can be seen. Cook for another 10 minutes.
Slice the bread into 3 cm (~1.5-inch) squares. Put cheese slices over the tops, and cook in the oven just until the cheese is melted.
Serve the soup with cheesy breads over the top. Bon appétit!