Flour Soup with Chilli Gruyère and Roasted Onion Topping

5 from 5 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 230 kcal


  • 100 g Butter
  • 3 tbsp Flour
  • 300 ml Vegetable broth
  • 400 ml Milk
  • Salt
  • Black pepper from the mill
  • Nutmeg
  • 3 tbsp Gruyere
  • 1 tsp Cayenne pepper
  • 2 Onions
  • Sunflower oil ... to fry
  • Chives


  • Lightly brown the butter in a saucepan and then quickly stir in the flour. Deglaze immediately with the hot vegetable stock and milk, add the spices to taste and simmer gently for about 10 minutes on a low heat, stirring occasionally
  • In the meantime, grate the Gruyère finely and mix it with the cayenne pepper.
  • Heat some sunflower oil. In the meantime, peel and slice the onion, then deep-fry in the oil and degrease on crepe. Now finely chop some chives.
  • Now season the soup again with salt and pepper. If it is too thick, add some hot milk until the desired consistency is achieved.
  • Put some nutmeg in the soup cup, fill up with the hot soup and garnish with the Gruyère, the fried onions and the chives ..... enjoy your meal .....
  • Basic recipe for my "grainy vegetable broth"

on our own behalf .....

  • The soup connoisseur would be very happy if everyone left a nice comment on the recipe. Critical or suggestions are also very welcome. The soup connoisseur thanks you in advance.


Serving: 100gCalories: 230kcalCarbohydrates: 11.7gProtein: 6.5gFat: 17.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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