Roscoff Onion Veloute

Roscoff Onion Velouté is a delicate and luxurious French velouté-style soup made from the famed Roscoff onions, a sweet, pinkish onion variety cultivated in the Brittany region of France. Known for its gentle, caramel-like sweetness and subtle floral notes, this onion forms the base of a creamy, smooth soup that exemplifies classical French technique.

Characteristics

• Texture: Silky, smooth, and velvety (true velouté style)

• Flavor: Sweet and aromatic from slowly caramelized Roscoff onions, balanced with a hint of stock and cream

• Colour: Pale golden to light amber, depending on onion caramelization

• Consistency: Thicker than a consommé, lighter than a cream soup

Ingredients

Classic Roscoff Onion Velouté typically includes:

• 500 g Roscoff onions, finely sliced

• 30–50 g unsalted butter

• 1–2 tbsp neutral oil

• 1 tbsp flour (for roux)

• 500 ml light chicken or veal stock (or vegetable stock for vegetarian version)

• 100 ml heavy cream (optional, for extra richness)

• Salt and white pepper to taste

• Fresh herbs for garnish (thyme, chives, or parsley)

• Croutons or toasted bread (optional)

Preparation Method

1. Sweat the Onions
   Melt butter with oil in a heavy-bottomed pan. Add sliced Roscoff onions and cook gently over low heat until soft and lightly caramelized. This can take 15–25 minutes.

2. Make a Velouté Base
   Sprinkle flour over onions and stir to form a light roux. Cook 2–3 minutes to remove raw flour taste.

3. Add Stock
   Gradually whisk in stock, ensuring no lumps form. Simmer gently for 15–20 minutes to allow flavors to meld.

4. Blend and Strain
   Use an immersion blender or transfer to a blender for a smooth puree. Strain through a fine mesh sieve for a velvety texture.

5. Finish with Cream
   Stir in cream off the heat to enrich the soup. Adjust seasoning with salt and white pepper.

6. Serve
   Pour into warm bowls, garnish with fresh herbs or a few croutons. Some chefs lightly drizzle a bit of olive oil or browned butter for extra aroma.

Serving Suggestions

• Served as a starter in French cuisine

• Pairs beautifully with crusty country bread or brioche

• Serve with croutons and small white pickled onions for added sharpness. A few will suffice as a garnish.

• Can be accompanied by a light white wine such as Muscadet, Reisling or a soft Chardonnay

Notes

• Roscoff onions are key; their natural sweetness reduces the need for added sugar.

• The velouté technique ensures a smooth, non-grainy texture, distinct from French onion soup, which may feature caramelized onions floating in a broth.

• This soup reflects classical French elegance: simple ingredients, precise technique, and subtle layering of flavor.