Creamy Camembert and Caramelized Onion Soup
A luxurious cheese soup built on deeply cooked onions and enriched with melted camembert and double cream. The soup is partially blended for a silky texture with rustic chunks, finished with fresh parsley and served alongside crispy bread croutons.
Ingredients
- 1 ¾ tbsp butter
- 2 tbsp sunflower oil
- 1 lb onions, peeled and finely sliced
- 1 ⅛ litres chicken or vegetable stock
- 2 cups camembert cheese, rind removed and roughly choppedbrie1:1dairyadds dairy
similar soft cheese with mild flavor
- 4 tbsp heavy cream
- ⅝ oz flat leaf parsley, roughly chopped
- salt(optional)
- pepper(optional)
- parsley for garnish
Instructions
- 1
Melt butter with oil in a large saucepan over medium heat.
- 2
Add onions and cook, stirring frequently to prevent burning, until soft and lightly browned.
- 3
Add stock and simmer.
- 4
Stir in camembert, cream, and parsley, stirring over heat until cheese melts completely.
- 5
Pour half the soup into a liquidiser or use a hand blender to puree until smooth.
- 6
Return blended soup to the pan with remaining soup and mix well.
- 7
Season with salt and pepper.
- 8
Serve with French bread croutons and a sprinkling of extra parsley.
Tips
Partial blending creates contrast between creamy and chunky textures; do not fully puree the entire batch.
Stir frequently during initial onion cooking to develop color and prevent sticking without burning.
Good to Know
Refrigerate up to 3 days in an airtight container.
Prepare through blending step; reheat gently before serving.
Ladle into bowls and top with French bread croutons and fresh parsley.
Common Mistakes
Do not skip the frequent stirring during onion cooking to avoid burning and ensure even browning.
Do not fully blend the entire soup to avoid losing the intended silky-chunky texture contrast.
Do not add cheese to hot stock without removing heat first to avoid curdling.