Jamie Oliver French Onion Soup

Few things beat a steaming bowl of Jamie Oliver French Onion Soup on a chilly evening. This classic recipe brings together beautifully caramelized onions, a splash of brandy or vermouth, and rich beef stock, all topped with mustardy sourdough croûtes and bubbling Gruyère cheese. I made this for a lazy weekend dinner, and let me tell you—it’s restaurant-level deliciousness with surprisingly simple ingredients. (inspired by Jamie Oliver)

Ingredients Needed

• 4 large onions (1kg / 2.2 lbs)
• 25g unsalted butter (2 tbsp)
• Olive oil (a drizzle)
• 2 cloves garlic
• 1 tbsp dark brown sugar
• 50ml dry vermouth or brandy
• 1.5 litres organic beef stock (6 cups)
• Worcestershire sauce, to taste
• 8 small slices sourdough baguette or a small loaf
• 2 tbsp Dijon mustard
• 100g Gruyère cheese (3.5 oz)
• Salt and pepper, to taste

How To Make Jamie Oliver French Onion Soup

1. Caramelize the Onions: Peel and finely slice the onions (a food processor helps!). In a large casserole pan, melt the butter with a little olive oil. Add the onions, season well with salt and pepper, and cook over low heat with the lid on for 10 minutes, stirring occasionally.
2. Add Garlic and Sugar: Grate in the garlic and sprinkle over the brown sugar. Cook uncovered for another 15 minutes until the onions are golden, soft, and sticky.
3. Deglaze and Simmer: Pour in the vermouth or brandy and carefully flambé—either tilt the pan slightly to catch the flame or use a long match. Once the flames subside, pour in the beef stock. Simmer gently for 20 minutes with the lid on. Season to taste with Worcestershire sauce, salt, and pepper.
4. Make the Croûtes: Preheat the grill to high. Toast the sourdough slices on one side for 2–3 minutes. Flip, then spread Dijon mustard on the untoasted side. Set aside while you prepare to serve.
5. Assemble and Grill: Ladle the soup into heatproof bowls. Float two mustard-topped sourdough slices on each bowl, toasted side down. Grate the Gruyère generously over the top and place under the grill for about 3 minutes, or until melted and golden.
6. Serve: Serve piping hot, straight from the grill. The cheese should be bubbling and the bread soft but holding its own. It’s comfort in a bowl.

Why I Love This Recipe

It’s elegant, rustic, and incredibly comforting. The mustard-spiked croûtes give it a bold kick, and the slow-cooked onions are the star of the show. It feels indulgent without being fussy. And best of all? It’s even better the next day.

Recipe Tips

• Choose sweet onions: Varieties like Vidalia or Walla Walla caramelize beautifully and add natural sweetness.
• Don’t rush the onions: Take your time! Low and slow cooking brings out the deep, rich flavour you want.
• Use dry vermouth or brandy: Both add depth—just flambé safely and carefully.
• Balance the flavour: Worcestershire sauce adds umami; adjust to taste before serving.
• Cheese matters: Gruyère is traditional, but Comté or Emmental also melt well and have great flavour.

What To Serve With Jamie Oliver French Onion Soup

• A crisp green salad with lemon vinaigrette
• Charcuterie board for a French bistro vibe
• Roasted vegetables for a filling, meat-free dinner
• More baguette—because can you ever have too much bread?
• Glass of red wine like Côtes du Rhône or Pinot Noir

How To Store & Reheat Jamie Oliver French Onion Soup

• Refrigerate: Let the soup cool completely, then store it in an airtight container in the fridge for up to 3 days.
• Freeze: Cool the soup (without croûtes), pour into freezer-safe containers, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat: Warm the soup gently in a saucepan over medium heat for 5–7 minutes. Toast fresh bread and cheese separately before topping and serving again.

FREQUENTLY ASKED QUESTIONS

• Can I use regular white onions?
  Yes! Just be sure to caramelize them thoroughly—they’ll still give that classic, sweet onion flavour.
• Can I make it vegetarian?
  Totally—just swap beef stock for a rich veggie stock and skip Worcestershire sauce (or use a vegan version).
• Can I skip the flambé step?
  Yes. If you’d rather not flambé, just let the alcohol simmer for a couple of minutes to cook off.
• What if I don’t have Gruyère?
  Use any melty cheese—Comté, Emmental, or even sharp cheddar will do nicely.
• How do I avoid soggy croûtes?
  Toast them first and only add them just before serving. That way, they keep a bit of bite while soaking up flavour.

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