Delia Smith French Onion Soup

Delia Smith’s French Onion Soup is made with onions, garlic, butter, olive oil, beef stock, dry white wine, and Gruyère cheese. This delicious French Onion Soup recipe creates a hearty meal that takes about 2 hours and 20 minutes to prepare and can serve up to 6 people.

Delia Smith French Onion Soup Ingredients

• 1½ lb (700 g) onions, thinly sliced
• 2 tablespoons olive oil
• 2 oz (50 g) butter
• 2 cloves garlic, crushed
• ½ teaspoon sugar
• 2 pints (1.2 litres) beef stock
• 10 fl oz (275 ml) dry white wine
• 2 tablespoons Cognac (optional)
• Salt and pepper

For the croutons:

• French bread or baguette cut into 1-inch (2.5 cm) slices
• 1 tablespoon olive oil
• 1-2 cloves garlic, crushed

To serve:

• 6 large or 12 small croutons
• 8 oz (225 g) Gruyère cheese, grated

How To Make Delia Smith French Onion Soup

1. Make Croutons: Drizzle olive oil on a baking sheet, add crushed garlic, and spread it around. Place the bread slices on the sheet, turning them to coat both sides. Bake at 350°F (180°C) for 20-25 minutes until crispy.
2. Cook Onions: In a pot, melt oil and butter over high heat. Add onions, garlic, and sugar. Cook, stirring occasionally, until the onions are dark around the edges (about 6 minutes). Reduce heat to low and cook slowly for 30 minutes until the onions are caramelized.
3. Add Liquids: Pour in beef stock and white wine. Add salt and pepper. Stir well and scrape the bottom of the pot. Bring to a simmer, then cook gently without a lid for 1 hour.
4. Finish Soup: If desired, add Cognac when reheating the soup. Warm the bowls in the oven and preheat the grill to high.
5. Serve: Ladle the hot soup into bowls, top with croutons, and sprinkle with Gruyère cheese. Grill until the cheese is melted and golden. Serve immediately, warning guests that it’s very hot.

Recipe Tips

• Caramelize Onions Well: Cook the onions slowly until they turn a deep brown color. This takes time but is essential for a rich, sweet flavor.
• Use Good Stock: A quality beef stock enhances the soup’s flavor. Homemade stock is best, but store-bought works if it’s high quality.
• Grate Gruyère Fresh: Freshly grated Gruyère cheese melts better and has a richer taste compared to pre-grated cheese.
• Warm Bowls and Preheat Grill: Warm the bowls in the oven and preheat the grill before serving. This helps the cheese melt evenly and become golden.
• Add Cognac for Extra Flavor: For an extra kick, add a couple of tablespoons of Cognac to the soup when reheating. It enhances the soup’s depth and warmth.

What To Serve With French Onion Soup?

This cheesy French Onion Soup pairs well with a fresh green salad, a light fruit salad, crispy baguette slices, or a simple quiche. It can also be served alongside roasted vegetables, a savory tart, garlic bread, or a warm sandwich for a hearty dinner.

How To Store Leftovers French Onion Soup?

• Refrigerate: Let the leftover French Onion Soup cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: Allow the soup to cool to room temperature, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw the soup in the fridge overnight before warming.

How To Reheat Leftovers French Onion Soup?

• In The Oven: Preheat your oven to 350°F (180°C). Transfer the soup to an oven-safe dish and cover it with foil. Heat for about 20 minutes, or until hot throughout.
• In The Microwave: Place the soup in a microwave-safe bowl and cover it loosely. Heat on high for 2-3 minutes, stirring halfway through, until hot.
• On The Stove: Pour the soup into a saucepan. Heat over medium heat, stirring occasionally, for about 10-15 minutes, or until hot.

Delia Smith French Onion Soup Nutrition Facts

Serving Size: 1 serving

• Calories: 245
• Total Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 800mg
• Potassium: 150mg
• Total Carbohydrate: 17g
• Dietary Fiber: 2g
• Sugars: 9g
• Protein: 12g

Try More Delia Smith Recipes:

• Delia Smith Pickled Onions
• Delia Smith Marmalade Recipe
• Delia Smith Lemon Drizzle Cake
• Delia Smith Treacle Tart