Cream of Onion Soup

The onion purée can be made up to 2 days ahead and refrigerated in an airtight container. The white sauce is best made fresh, but the milk can be infused with bay leaf and mace up to 1 day ahead and stored covered in the refrigerator. Reheat gently before combining with the onion purée.

Store in an airtight container in the refrigerator for up to 3 days. The soup may thicken upon cooling; thin with additional milk or water when reheating. Reheat gently over low heat, stirring frequently to prevent scorching or separation. Do not boil. Not recommended for freezing as the cornstarch-thickened base may separate and become grainy when thawed.