Creamy Onion Soup Recipe using Thyme, Nutmeg and Chives

A creamy onion soup recipe that uses full cream evaporated milk, celery, thyme, and topped off with chives. The herbs make this onion soup not only delicious, but it certainly makes it more complex and interesting.

I hate boring food. If you are going to make boring food, why bother at all? Herbs add a little panache to any cooking, and certainly with this onion soup recipe it raises the bar that much higher.

However, just because there are more ingredients to this onion soup than you may be used to, doesn't mean that this is a difficult recipe. In fact, none of the recipes we have on this site are difficult.

I am all for easy food, easily digested and families and friends who are easily pleased. This recipe covers all bases and one way to use excess onions if you were looking for recipes for onions after a glut in your veggie gardens.

Creamy Onion Soup Recipe

1/2 cup butter
3 medium onions, sliced
1 cup celery, thinly sliced
4 cups water
4 tablespoons flour
4 chicken stock cubes
1/4 teaspoon dried thyme
1 teaspoon salt
pepper to taste
1/2 teaspoon nutmeg
375 ml full cream evaporated milk
snipped chives

Gently fry onions and celery in butter until onion is soft and transparent. Sprinkle flour over and cook for 1 minute, stirring. Gradually add water and stir until boiling. Crumble in stock cubes, stir well, add thyme, salt, pepper and nutmeg. Heat until boiling, put on lid and simmer until vegetables are tender. Stir in evaporated milk and simmer until reheated. Pour into a soup tureen and top with chives.

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