Creole Onion Soup

I love soups of all kinds, but French Onion Soup has to be one of my favourites. Not surprisingly, the strong french influence in Creole cooking has resulted in an interesting spin on this old favourite. Unusually, this variant uses cream. Alter the amount of Cayenne to change the spicyness. This soup improves with reheating – the onion gets sweeter and the pepper mellows. Consider making in advance.

Serve with a robust red wine, like this great peppery Chilean Merlot

Cooking Time – approx 2 hours

Serves 4


    • 50g Butter
    • 6 large Onions, finely sliced
    • 1 tbsp Sugar
    • 6 cloves Garlic, crushed
    • 1 glass Red Wine
    • 1.2 ltr Vegetable or Beef stock
    • 2 tbsp Worcester Sauce
    • 1 bunch Thyme
    • 2 Bay Leaves
    • 1/2 tsp Cayenne Pepper
    • 120ml Double Cream
    • 2 tsp Cornflour, slaked with a little water


    • Melt the butter and sweat off the onions for a few minutes
    • Add the sugar and garlic and continue to cook over a lower heat to until caramelised (say, 15-20 minutes)
    • Stir in the wine and stock then bring to the boil
    • Add herbs and pepper and simmer gently for 1 1/2 hrs
    • Remove the bunch of thyme and stir in the cream
    • Pulse gently with a hand blender to partially break down the onions, but don’t blend until smooth
    • Stir in the slaked cornflour and bring back to the boil
    • Serve with fresh bread, or topped with some toasted cheese

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