Cream of Onion Soup

  • Preparation 20 MIN
    Cooking 30 MIN
  • Servings 6
  • Freezes



  1. In a saucepan, brown the onions and garlic in the butter for about 15 minutes. Season with salt and pepper.
  2. Sprinkle with the flour and cook for 1 minute while stirring. Add the wine, broth, bay leaf and thyme. Cover and cook over low heat until the onions are tender, about 15 minutes. Remove the bay leaf and thyme.
  3. Pour the soup into a blender and purée. Adjust the seasoning. Pour into 6 bowls. Sprinkle the cheese and chives over the centre of each bowl. Serve.


Tomme de Grosse-Île from the Fromagerie de l'Île-aux-Grues is a raw milk, semi-soft cheese with a brushed ring. It’s made from the milk of Brown Swiss cows raised on marsh hay, as was done long ago. This may explain its woodsy flavour, part acidic, part fruity. It can be replaced in this recipe with any easily grated sharp cheese such as aged cheddar, or Gré des champs.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.