Onion Soup , A Classic from My Mixer Booklet

 

Onion Soup

There’s something comforting about flipping through old recipe booklets — those simple pages filled with timeless dishes. This Onion Soup recipe comes straight from my Kenwood mixer booklet, a charming reminder of how kitchen tools once came with their own built-in cookbook.

I haven’t made this one yet, but I couldn’t resist sharing it. I love how straightforward it is — minimal ingredients, homely technique, and that unmistakable French flair. Yes, this soup’s origin traces back to France, where onion soup has been loved for centuries as a humble yet heartwarming meal, especially topped with crusty bread and melted cheese.

Someday, I’ll make a pot of this golden, aromatic soup — but for now, here’s the recipe for you to enjoy or keep in your collection.

🧅 Onion Soup (Using Liquidiser)

Serves 3–4

Ingredients

• 2 onions, roughly chopped

• 1 oz (25 g) bacon fat

• 2 pints (1 litre) beef stock or water

• 2 stock cubes

• 1 oz (25 g) potato flour

• 4–6 slices of bread, toasted on one side and topped with grated cheese, then grilled

Method

1. Cook the onion in the bacon fat until translucent.

2. Add the potato flour, stock, and stock cubes, then blend in the liquidiser.

3. Half fill the goblet each time and blend for about 30 seconds.

4. Return the mixture to the saucepan and simmer for 5 minutes.

5. Season to taste.

6. Serve hot with the toasted bread and melted cheese on top.

There’s something beautifully nostalgic about recipes like this — short instructions, no fuss, and full of flavor. I imagine this soup bubbling gently on a quiet evening, served with warm toast and maybe a simple salad.

Pin! Onion Soup!

If you’ve ever tried a French onion soup before, this one feels like its rustic cousin — simple, homely, and made with love (and bacon fat!).

That's for today, till next time.