Onion and White Wine Soup


“Necessity is the mother of all inventions”

“Desperate Times Call for Desperate Measures”

They were just a couple of phrases to spring to mind when I think about what inspired my developing this particular recipe. The real trigger was that I had to have my wisdom teeth out last week (insert sad face).

The oral surgeon was one of these tell-you-all type doctors and she informed me that, basically, in teeth years I am an old age pensioner. As a result the recovery was going to be both painful and long. Soft food only were the instructions given to my lovely friend Monica who picked up the dazed and wisdomless Michelle from the dentist (insert swollen face).

Day one was no eating whatsoever. Day two I tackled the vegetable soup that I had pre-made.

By day three I was getting back to feeling my old self, aside from having trouble opening my mouth very far (insert sad swollen face). So that is what created my need for finding something both soft and tasty.

A bonus upside was that I didn’t have to leave the house and shock the world with my hideous swollen face as the ingredients are so simple this could literally be added to your emergency, got nothing in cupboard and don’t want to get take-away box of tricks!

But lets get to the real reason I loved this soup. It solved all my problems. Including the “no wine while on antibiotics problem” because cooked wine doesn’t count…does it?

Onion and White Wine Soup


4 large onions, chopped very fine
6 tablespoons butter
3 cups chicken stock
1 cup dry white wine
Salt, freshly ground black pepper
Large croutons, fried in butter or oil
Grated Gruyère and grated Parmesan cheese, mixed
Garnish: chopped green onion / shallots and chopped parsley


Melt the butter in  frypan and add the chopped onions, cover tightly and steam over a very low flame until thoroughly cooked and very soft. Add chicken stock, wine and simmer for 15-20 minutes. Season to taste.

Sprinkle the fried croutons with the grated cheeses and put under the griller briefly to melt the cheese. Serve the soup in large bowls. Put a crouton in each bowl and ladle soup over them. Pass bowls of shallots and parsley for garnish.