The onion cream soup can be as simple or as complicated as you want it to be. I prefer the simple version of everything in life, so, although I could give you the complicated recipe, I will give you the simple one. And as a bonus, the trick that differentiates a good onion cream soup from an awful one.
For six servings, you need about half a kilogram of white onions, 100 grams of butter (awful!), 300 milliliters of milk, 150 milliliters of cooking cream, 300 milliliters of water and a good blender. A few coriander seeds, a pinch of nutmeg, a pinch of cinnamon, salt and a good knife will also help.
Dice the onion and put it on low heat with the melted butter in which you dropped 2 drops of oil (they go well together and one prevents the other from burning too fast). Here comes the trick: soften the onion on low heat for at least a quarter of an hour, or better yet, for 20 minutes. This makes the difference between a tasty, flavored, sweet, pleasant and fine cream and a terrible dish, tasting like scalded onion. The onion has to transform itself into a sauce and only then you can add the milk. Also add the water. Let it simmer and add the spices grounded in a mortar.
After it has reduced to your liking, mix it with a blender (either vertical or the “kitchen machine” type), pour it through a fine sieve, put it on the stove again and add the cooking cream. It’s done after another three minutes on low heat. Mind the salt. Stay healthy.
Special thanks to
Oana Bodnariuc, Authorized Translator
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