Creamy Spring Onion Soup

the kilted chef in a kilt stands in a field of onions, holding onions

Featured at the Saltscapes Expo on the Taste of Nova Scotia Culinary Stage, this Creamy Spring Onion Soup recipe by the Kilted Chef will definitely warm you up and satisfy all your soup needs.


1/2 cup Butter (room temperature)
2 1/4 lb Yellow onions sliced
2 Bay leaves
7 tbsp Dry white wine
4 cups Chicken broth/stock
2/3 cup Heavy cream
¼ cup  Lemon juice (optional)
To taste Salt and ground black pepper
To garnish Chopped fresh chives


Serves: 4

  1. Melt 6 tbsp (90 ml) of the butter in a large, heavy pan.
  2. Set about ¼ cup (175 ml) of the onions aside and add the rest to the pan with the bay leaves.
  3. Stir to coat with the butter and cook gently for about 30 minutes until soft. Do not brown.
  4. Add the white wine, increase the heat and boil rapidly until the liquid is evaporated.
  5. Add the stock, 1 tsp (5ml) salt and pepper to taste.
  6. Bring to a boil, lower the heat and simmer for 5 minutes. Remove from heat.
  7. Leave the soup to cool, and remove the bay leaf.
  8. Process the soup in a blender or food processor. Return the soup to the rinsed pot.
  9. Melt the remaining butter in another pan and add the remaining onions, cover and cook gently until soft but not browned.
  10. Uncover and continue to cook until golden yellow.
  11. Add the cream to the soup and reheat gently until hot but not boiling.
  12. Taste and adjust the seasoning, adding a little lemon juice if preferred.
  13. Add the buttery onions and stir, serve soup garnished with chopped chives.

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