Creole Onion Soup

This Creole onion soup is a heartier version than ever found in a Parisian bistro! Creamy with milk and cheddar cheese, it’s almost a fondue—hearty enough to make a welcomed winter meal with a crispy salad on the side.


  • 1/2 cup unsalted butter
  • 3 pounds yellow onions, julienned
  • 1/4 cup all-purpose flour
  • 1 quart chicken stock
  • 1 quart milk
  • 2 bay leaves
  • 3/4 cup white wine
  • 6 ounces sharp cheddar cheese, shredded
  • 1/2 tablespoon kosher salt
  • 1 teaspoon freshly ground white pepper
  • croutons (for garnish, if desired)


Melt butter in a soup pot over medium heat. Add onions and cook until translucent. Add flour and cook for 8 minutes, stirring constantly. (Be careful not to burn the flour.) Add stock, milk, and bay leaves; bring to a boil. Reduce heat to medium and remove bay leaves. Add wine and bring to a boil, stirring constantly. Slowly add cheese, continuing to stir until cheese melts. Reduce heat to low and cook for 20 minutes. Add salt and pepper. Garnish with croutons, if desired.

Serves 8-10

Recipe compliments of Dickie Brennan's Steakhouse,

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.