Brussels Sprout & Caramelised Onion Soup

I didn’t have high hopes for this soup when I started it, mainly because it contains little more than the humble sprout and onion. However, it turned out to be quite a clever ‘everyday’ soup and would be an ideal way to use up any sprouts you might have knocking around from Christmas. It’s a Sophie Grigson recipe, so clip on your giant hoop earrings and give it a go.

Brussels Sprout & Caramelised Onion Soup

Preparation time: 10 minutes
Cooking time: 1 – 1.5 hours
Skill level: easy
Serves: 4


  • onions – sliced – 450g
  • brussels sprouts – trimmed and halved – 450g
  • butter – 30g
  • caster sugar – 1 tbsp
  • 1 large sprig of thyme
  • vegetable stock – 1.15 litres/2 pints
  • s & p

Melt the butter in a large heavy pan, add the onions, cover and sweat over a low heat for 30-40 minutes by which time they should be very soft.

Sprinkle over the sugar and cook uncovered for a further 10-15 minutes until the onions are lightly coloured and looking like marmalade.

Add the sprouts and stock and stir.

Add the stock, bring to the boil and simmer for about 10 minutes until the sprouts are tender.

Brussels Sprout & Caramelised Onion Soup

Remove the thyme and liquidise with a hand-blender.

Season to taste.

Serve with a spoonful of Crème fraiche or yoghurt and a light dusting of either paprika or cayenne.

Verdict: As I said at the beginning, this is actually quite a tasty and sophisticated soup and is ideal as a lunchtime snack. It has a nice sweetness about it. That would be the onions then. And the sugar.

Drink: It’s a drink in its own right.

Entertainment: This was part of a weekday packed lunch and was therefore eaten at work at desk in front of PC. IT have recently blocked many sites, so entertainment is limited.

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