This delicious French onion soup by Jamie Oliver is a hearty and comforting meal made with caramelized onions, rich beef stock, and topped with crispy mustard croûtes and melted Gruyère cheese. It’s a quick, easy, and flavorful dish that’s perfect for cozy evenings or when you need a warming bowl of comfort.
Ingredients Needed
- 4 large onions (1kg / 2.2 lbs)
- 25g (2 tbsp) unsalted butter
- Olive oil (a drizzle)
- 2 cloves of garlic
- 1 tablespoon dark brown sugar
- 50ml (1.7 fl oz) dry vermouth or brandy
- 1.5 liters (6 cups) organic beef stock
- Worcestershire sauce (to taste)
- 8 small slices of sourdough baguette, or a small loaf
- 2 tablespoons Dijon mustard
- 100g (3.5 oz) Gruyère cheese
How To Make French Onion Soup
- Prep the onions: Peel and finely slice the onions (or use a food processor to speed up the process). Add them to a large casserole pan with the butter and 1 tablespoon of olive oil. Season with salt and pepper, and cook on low heat with the lid on for 10 minutes, stirring occasionally.
- Caramelize the onions: Peel and grate the garlic, then add it to the pan with the sugar. Cook for another 15 minutes until the onions are golden and caramelized.
- Flambé and simmer: Stir in the vermouth or brandy, and carefully flambé the mixture by tilting the pan to catch the flame or using a long match. Once the flames subside, add the beef stock. Cover and let it simmer for 20 minutes. Season with salt, pepper, and Worcestershire sauce to taste.
- Toast the sourdough: Preheat the grill to high. Place the sourdough slices on a baking tray and toast under the grill for 2-3 minutes on one side until lightly toasted. Flip the slices, spread mustard on the untoasted side, and place them on top of the soup, toasted side down. Grate the cheese over the bread and grill for another 3 minutes until the cheese is melted and bubbling.
- Serve: Ladle the soup into bowls and top each with 2 cheesy croutons. Enjoy your delicious French onion soup!
Recipe Tips
- Use sweet onions: For the best flavor, choose sweet onions like Vidalia or Walla Walla. They’ll caramelize beautifully and give the soup a rich, balanced taste.
- Don’t rush the caramelization: Allow the onions to cook slowly on low heat. This step is crucial for developing the deep, rich flavor of the soup.
- Flambé carefully: When adding the vermouth or brandy, be sure to flambé safely. Tilt the pan to catch the flame or use a long match, and always stand back to avoid any accidents.
- Toast the sourdough evenly: Make sure to toast the sourdough until it’s just lightly crisp. Over-toasting can make it too hard, and it should soak up some soup while still holding its shape.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover French onion soup cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the soup to cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 3 months. To serve, thaw overnight in the fridge beforer reheating.
- Reheat: Pour the soup into a pot and heat it over medium heat. Stir occasionally until it’s hot, about 5-7 minutes.
Nutrition Facts
Serving Size: 1 cup (approximately 241 grams)
- Calories: 487
- Total Fat: 19.3g
- Saturated Fat: 9.1g
- Total Carbohydrate: 41g
- Dietary Fiber: 2g
- Sugars: 7.6g
- Protein: 31.1g
Try More Jamie Oliver Recipes:
- Jamie Oliver Fragrant Spicy Fish Soup
- Jamie Oliver Pearl Barley And Cavolo Nero Soup
- Jamie Oliver Broccoli Soup & Cheesy Soldiers
- Jamie Oliver Smoked Haddock Corn Chowder
Jamie Oliver French Onion Soup
Description
This delicious French onion soup by Jamie Oliver is a hearty and comforting meal made with caramelized onions, rich beef stock, and topped with crispy mustard croûtes and melted Gruyère cheese. It’s a quick, easy, and flavorful dish that’s perfect for cozy evenings or when you need a warming bowl of comfort.
Ingredients
Instructions
- Prep the onions: Peel and finely slice the onions (or use a food processor to speed up the process). Add them to a large casserole pan with the butter and 1 tablespoon of olive oil. Season with salt and pepper, and cook on low heat with the lid on for 10 minutes, stirring occasionally.
- Caramelize the onions: Peel and grate the garlic, then add it to the pan with the sugar. Cook for another 15 minutes until the onions are golden and caramelized.
- Flambé and simmer: Stir in the vermouth or brandy, and carefully flambé the mixture by tilting the pan to catch the flame or using a long match. Once the flames subside, add the beef stock. Cover and let it simmer for 20 minutes. Season with salt, pepper, and Worcestershire sauce to taste.
- Toast the sourdough: Preheat the grill to high. Place the sourdough slices on a baking tray and toast under the grill for 2-3 minutes on one side until lightly toasted. Flip the slices, spread mustard on the untoasted side, and place them on top of the soup, toasted side down. Grate the cheese over the bread and grill for another 3 minutes until the cheese is melted and bubbling.
- Serve: Ladle the soup into bowls and top each with 2 cheesy croutons. Enjoy your delicious French onion soup!
Notes
- Use sweet onions: For the best flavor, choose sweet onions like Vidalia or Walla Walla. They’ll caramelize beautifully and give the soup a rich, balanced taste.
- Don’t rush the caramelization: Allow the onions to cook slowly on low heat. This step is crucial for developing the deep, rich flavor of the soup.
- Flambé carefully: When adding the vermouth or brandy, be sure to flambé safely. Tilt the pan to catch the flame or use a long match, and always stand back to avoid any accidents.
- Toast the sourdough evenly: Make sure to toast the sourdough until it’s just lightly crisp. Over-toasting can make it too hard, and it should soak up some soup while still holding its shape.
Jamie Oliver French Onion Soup