Ingredients
| ½ cup | (125 mL) | Canadian butter |
| 4 | medium onions, sliced | |
| ¼ cup | (60 mL) | all-purpose flour |
| 4 cups | (1 L) | Canadian milk |
| 2 cups | (500 mL) | chicken broth |
| 1 tbsp | (15 mL) | chicken base / bouillon paste or concentrate |
| 1 stp | (5 mL) | salt |
| ½ cup | (125 mL) | croutons |
| 2 tbsp | (30 mL) | finely chopped fresh chives |
Directions
- In a large saucepan over medium heat, melt butter. Stir in onions and cook for 4 to 6 minutes or until softened.
- Stir in flour and cook for 1 minute. Gradually add milk, stirring frequently to prevent lumps. Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for 6 to 8 minutes or until mixture has thickened.
- Stir in broth and chicken base. Bring to a boil and let simmer for 5 to 8 minutes or until flavours intensify. Season with salt, adjusting to taste, if needed.
- Ladle soup into bowls and garnish with croutons and chives.
Tips
- To make this vegetarian, swap out chicken broth and base with vegetarian alternatives. Substitute croutons with a side of crusty sliced bread for dipping. Sweet onions, like Vidalia, are a good option for this soup. Or try yellow or pearl onions.