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Spring Onion Soup

Spring Onion Soup

Chef Sonya Coté
Perfect for early spring when the first shoots are just breaking through the soil, this spring onion soup is the youthful cousin of traditional French onion soup. Note that spring onions look just like scallions, but with bigger white bulbs on the bottom.


  • ¼ cup olive oil
  • 16 spring onions both green and the white parts, chopped into bite-size pieces
  • 4 garlic cloves smashed and finely chopped
  • ½ cup flour
  • 2 cups dry white wine
  • 2 quarts chicken stock
  • 1 cup crème fraîche
  • 4 ounces fresh goat cheese crumbled into pieces (Coté prefers the fresh goat cheese from Pure Luck Dairy in Texas)
  • 4 tablespoons fresh horseradish
  • Salt to taste
  • Ground black pepper to taste
  • Fresh thyme for garnish
  • Freshly grated lemon zest for garnish


  • In a large saucepan set over medium heat, add the olive oil. When the oil is hot, add the onions, and turn the heat to medium-low. Sauté the onions, stirring occasionally, until caramelized, about 30 minutes, then add the garlic, and cook for about 30 seconds more.
  • Sprinkle the flour over the onions, stirring to coat. While continuously stirring, add the wine and the stock, and simmer for about 30 minutes.
  • Let the mixture cool slightly. Then blend the soup using either an immersion blender in the pan or a regular blender. Return the blended soup to the pan, set over low heat. Whisk in the crème fraîche, the goat cheese, and the horseradish. Season with salt and pepper to taste. Garnish with fresh thyme and lemon zest.


Katherine Hysmith

Katherine was a social media intern for culture and a fan of all things Southern. Born and raised in Texas, Katherine recently moved up north to pursue a graduate degree in the Gastronomy Program at Boston University. When she's not researching for her Master's thesis or dreaming about jalapeno cheese poppers, Katherine writes on her own blog The Young Austinian ( http://www.youngaustinian.com/ ).

Chef Sonya Coté

Forget farm-to-table; Chef Sonya Coté is taking things a step further with farm-to-farm table. Coté is situated on Springdale Farm, a small plot of land in the middle of the bustling city of Austin, Texas. It is Springdale Farm that feeds and provides the setting for Coté’s newest restaurant, Eden East: http://www.edeneastaustin.com/

Photographer Jody Horton

Jody Horton is an Austin, Texas-based food photographer who has shot for Bon Appetite, Food & Wine, New York Times, and Garden & Gun. You can see more of his work at http://www.jodyhorton.com/