Onion Leek Soup

Brussels Sprouts Salad

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  • 4 small sweet onions
  • 1 large leek
  • ½ cup water
  • 1 bay leaf
  • 2 sprigs fresh thyme (and more for garnish, optional)
  • 1 cup white wine
  • 4 ¼ cups vegetable broth
  • 1 heaping tablespoon all-purpose flour
  • 1 ½ teaspoon salt
  • ¼ teaspoon cracked pepper


  1. Cook onions and leeks in a heavy, nonstick pan with the ½ cup of water over medium-high heat until softened, then reduce heat to low (or medium-low) and simmer about 40 minutes. Add more water and stir if needed. Keep an eye on this as it cooks down.
  2. Midway through cooking the onions, throw in the thyme sprigs and the bay leaf.
  3. While the onions are cooking, bring the wine to a boil and let it bubble for a minute. Remove from heat and whisk in the flour.
  4. When the onions are cooked, turn the heat to medium and add the wine/flour mix. Stir. Add the vegetable broth to the mix. Add the salt and pepper. Simmer for 15 minutes.
  5. Remove the sprigs of thyme and the bay leaf. Serve immediately. Garnish with thyme sprigs if you want. Serve with crackers or croutons.


The recipe calls for 4 small onions and 1 large leek, but you may use any combination of vegetables you like, more leeks and fewer onions, or more onions and fewer leeks. If your onions are very large, you may use 2 or 3 onions. The point is you want a heaping pan of uncooked veggies. (See the picture just below.)