This creamy soup, called Anraith Oninniun in Ireland and adapted from Theodora Fitzgibbon's Traditional Irish Cooking, makes a great healthy lunch and is an amazing value for money! My mom, Granna Anna, has made this for years, as have I; it’s absolutely delicious, and the cloves of garlic are great for keeping colds at bay.
2 heaping tablespoons of butter
1 lb white onions, thinly sliced
2 heaping tablespoons of flour
pinch of powdered mace or nutmeg
1 bay leaf
2 cups chicken, pork or vegetable stock
1 cup milk
salt & pepper
fresh parsley to garnish
1/2 cup of cream or 1-3 tablespoons of grated cheese (optional)
Heat the butter, and when foaming add the onions and the cloves. Let the onions soften but not color at all. Sprinkle the flour over the mixture, and mix well and cook, stirring, for about one minute, then add the mace or nutmeg, the bay leaf and the stock. Stir constantly until it boils, making sure that it’s smooth.
Simmer until the onions are cooked, then add the milk, stirring. When that boils lift out the cloves and the bay leaf.
It can now be liquidized (use an immersion blender or a food processor) or served as is. Add cream or cheese at this stage if you’d like a more filling soup. Garnish with fresh parsley. Serves 4-6”
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