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Onion Cream Soup

As our farm share dies down, I’ve found myself with a ton of onions and trying to keep up with eating them. While I’ve worked out a pretty decent tomato sauce recipe to deal with all of the summer tomatoes we’ve gotten, I just made this tonight on inspiration from this wonderful Youtube series on 18th century cooking. I modified their recipe some, but the following I was incredibly happy with. It’s reminiscent of French onion soup but sweeter and creamier. The broth is thicker, and more filling. As a fan of French onion soup, I really really enjoyed this soup. I might try and broil some cheese over it next time I warm some up.


10 medium onions, any kind, sliced thin

Quart of beef broth

4 tbsp butter

4 tbsp flour


1 tsp black peppercorn

1 tsp whole allspice

1 tsp cloves

1 tbsp Worcestershire sauce

1 cup cream

Nutmeg, finely grated



  1. Slice your onions thinly.
  2. In a large pot, melt the butter on medium heat.
  3. Add flour to the melted butter to make a roux. Cook until it just starts to take color.
  4. Add your onions and fry in medium heat. No specified time here, but you want the onions to soften quite a bit and start to caramelize. The longer you go here the sweeter your onions will taste and the more intense your soup flavors. I went at least 40 minutes on mine.
  5. Add your beef broth, bring to a simmer and add a tablespoon of salt. Simmer for 30 minutes.
  6. Meanwhile, on a mortar and pestle (or spice grinder), pulverize your black pepper, allspice and cloves to a powder mix. Add to the soup as it simmers.
  7. After simmering for 30 minutes, add the cream and Worcestershire sauce and stir to combine
  8. Grate some nutmeg over the soup
  9. Adjust salt to taste
  10. It’s recommended you serve this over a piece of toast, but I had mine straight up.

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