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onion soup

Preparation time

15 minutes



Cooking time

15 minutes


2 people


The Ingredients

  • 60gm of Bakers Choice
  • 2 tablespoons vegetable oil
  • 1 teaspoon each of the following spices (nutmeg, pepper, salt, ginger, dried basil)
  • 1 tablespoon of flour
  • 2 cups milk
  • 1 chicken stock cube
  • 2 onions, sliced, wedges
  • 2 tablespoons sour cream or 1/2 cup cooking cream
  • 2 sliced ​​toasted toast bread
  • 1/2 cup shredded mozzarella cheese

How to prepare

  1. In a deep saucepan, put 40 grams of Baker’s Choice with sliced ​​onions until the onions are caramelized and set them aside.
  2. With the same amount of Baker’s Choice, add 2 tablespoons of flour until it changes color, and add 2 cups of milk, stirring constantly.
  3. Put the chicken bouillon cube and sprinkle with all the spices (nutmeg, pepper, salt, ginger powder).
  4. Put 2 tablespoons of heavy cream or 1/2 cup of the cooking cream and stir into the soup.
  5. Return the onions to the soup mixture, thicken the soup as desired, and simmer for five minutes.
  6. Cut the toast into cubes, season with a little wild thyme and olive oil, and roast in the oven or microwave until toasted.
  7. Pour the soup into an ovenproof bowl, place the toasted bread on top, sprinkle the grated mozzarella cheese over it and place it in the oven until the cheese melts.
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