This delicious French Onion Soup from James Martin is a simple, comforting meal packed with rich flavors. With caramelized onions, hearty beef stock, and melted Gruyère cheese, it’s perfect for cozy nights. You can easily adjust the ingredients to suit what you have on hand for a quick, satisfying dish.
Ingredients Needed
- 5 onions
- 3 garlic cloves
- 20g/¾oz butter
- 2 or 3 glasses of red wine (approx. 250-375ml/1-1½ cups)
- 750ml/1¼ pint fresh beef stock (approx. 3 cups)
- 4 tbsp balsamic vinegar
- 8 thick slices of bread
- 284g/10oz Gruyère cheese, grated
- 2 shots of brandy (optional)
- Salt and pepper, to taste
- 10g/½oz flatleaf parsley
How To Make French Onion Soup
- Prepare the Onions and Garlic: Peel and thinly slice the onions and garlic.
- Cook the Onions: Melt the butter in a large pan over medium heat. Add the onions and garlic and sauté for 15-20 minutes, stirring occasionally, until they turn brown and caramelized.
- Simmer the Soup: Add the red wine, beef stock, balsamic vinegar, and brandy (if using). Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Toast the Bread: While the soup simmers, toast the bread slices. Top each with grated Gruyère and place under the grill until the cheese has melted.
- Season the Soup: Taste and season the soup with salt and pepper as needed.
- Top with Toasted Cheese Bread: Place the toasted, cheese-topped bread into the soup pan. Sprinkle with a little more cheese, then grill until the cheese is melted and golden.
- Finish and Serve: Scatter freshly chopped parsley on top and serve the soup directly from the pan at the table.
Recipe Tips
- Caramelize the onions well: Make sure to sauté the onions slowly over medium heat until they are deep golden brown. This brings out their natural sweetness and adds rich flavor to the soup.
- Don’t skip the grilling step: When topping the soup with cheese and bread, grill it until the cheese is melted and golden. This adds a crispy texture that makes the soup extra comforting.
- Let the soup simmer: Allow the soup to simmer for at least 10 minutes to let the flavors meld together. The longer it simmers, the more intense and rich the taste becomes.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover French Onion Soup cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: Allow the soup to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. To serve, thaw overnight in the fridge before Reheating.
- Reheat: Pour the soup into a pot and reheat over medium heat, stirring occasionally, for 5-7 minutes, until hot.
Nutrition Facts
Serving Size: 1 serving (about 1 cup or 240g)
- Calories: 225
- Total Fat: 9g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 850mg
- Potassium: 250mg
- Total Carbohydrate: 30g
- Dietary Fiber: 3g
- Sugars: 15g
- Protein: 6g
Try More James Martin Recipes:
- James Martin Madeira Cake
- James Martin BBQ Sauce
- James Martin Mushroom Quiche
- James Martin Cauliflower Cheese
James Martin French Onion Soup
Description
This delicious French Onion Soup from James Martin is a simple, comforting meal packed with rich flavors. With caramelized onions, hearty beef stock, and melted Gruyère cheese, it’s perfect for cozy nights. You can easily adjust the ingredients to suit what you have on hand for a quick, satisfying dish.
Ingredients
Instructions
- Prepare the Onions and Garlic: Peel and thinly slice the onions and garlic.
- Cook the Onions: Melt the butter in a large pan over medium heat. Add the onions and garlic and sauté for 15-20 minutes, stirring occasionally, until they turn brown and caramelized.
- Simmer the Soup: Add the red wine, beef stock, balsamic vinegar, and brandy (if using). Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Toast the Bread: While the soup simmers, toast the bread slices. Top each with grated Gruyère and place under the grill until the cheese has melted.
- Season the Soup: Taste and season the soup with salt and pepper as needed.
- Top with Toasted Cheese Bread: Place the toasted, cheese-topped bread into the soup pan. Sprinkle with a little more cheese, then grill until the cheese is melted and golden.
- Finish and Serve: Scatter freshly chopped parsley on top and serve the soup directly from the pan at the table.
Notes
- Caramelize the onions well: Make sure to sauté the onions slowly over medium heat until they are deep golden brown. This brings out their natural sweetness and adds rich flavor to the soup.
- Don’t skip the grilling step: When topping the soup with cheese and bread, grill it until the cheese is melted and golden. This adds a crispy texture that makes the soup extra comforting.
- Let the soup simmer: Allow the soup to simmer for at least 10 minutes to let the flavors meld together. The longer it simmers, the more intense and rich the taste becomes.
James Martin French Onion Soup