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Curried Onion Soup


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  • 4 Tbs (60 ml) butter
  • 4 cups (1 L) thinly sliced onions
  • 1 Tbs (15 ml) curry powder
  • 1/4 cup (60 ml) all-purpose flour
  • 6-8 cups (1.5-2 L) chicken, beef, or vegetable stock, or milk
  • Salt and freshly ground pepper to taste
  • 1/2 cup (125 ml) sour cream, heavy cream, or crème fraîche (optional)
  • Sour cream for garnish (optional)
  • A light dusting of curry powder for garnish (optional)
  • Chopped parsley for garnish (optional)


Servings 6


Step 1

Heat the butter in a large pot over moderate heat and saute the onions until tender but not browned, about 10 minutes. Stir in the curry powder and cook for 1 minute. Stir in the flour and cook for 3 minutes. Add the liquid and bring to a simmer, stirring frequently. Adjust the seasoning with salt and pepper and simmer for 10 minutes. Remove the soup from the heat before adding the optional sour cream. Puree the soup if desired. Serve hot garnished with a dollop of sour cream and a sprinkle of curry powder, or with chopped parsley if desired. Serves 6 to 8.

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