Cream of Onion Soup

Replace the vegetable oil with a nut oil to complement the onion flavor. Or try a garnish of croutons and shredded cheese.

Serves: 6Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 6


  • 2 cups whole milk
  • 1 Tbsp. canola oil
  • 5 cups minced yellow onion
  • 2 tsp. mustard
  • 2 Tbsp. all-purpose flour
  • 3 cups water
  • 1 tsp. horseradish sauce
  • 2 tsp. hot pepper sauce
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground nutmeg


  • In a saucepan, warm the milk very slowly, up to just before the boiling point. Take the pan off the heat, keeping it covered.
  • In a soup pot, heat the oil. Stir in the onions and mustard. Cook on low heat for 15 minutes.
  • Sprinkle the flour over the onion mixture, whisking constantly. Add the water, hot milk, horseradish, pepper sauce, and salt and stir to combine. Warm to serving temperature.
  • Purée soup using an immersion blender. Sprinkle with nutmeg before serving.