Jamie Oliver English Onion Soup

This delicious English Onion Soup by Jamie Oliver is a hearty, creamy dish perfect for a cozy meal. Made with simple ingredients like onions, leeks, and Cheddar cheese, it’s easy to prepare and customizable with whatever bread or stock you have on hand. Topped with crispy sage and melted cheese, it’s the ultimate comfort food!

Ingredients Needed

• 1 good knob (about 25g / 2 tbsp) of unsalted butter
• Olive oil (for cooking)
• 1 good handful of fresh sage leaves, 8 reserved for serving
• 6 cloves of garlic, peeled and crushed
• 5 red onions, peeled and sliced
• 3 large white onions, peeled and sliced
• 3 banana shallots, peeled and sliced
• 300g (10.5 oz) leeks, trimmed, washed, and sliced
• 2 liters (8 cups) of good-quality organic hot beef, chicken, or vegetable stock
• 8 slices of good-quality stale bread, 2cm (1 inch) thick
• 200g (7 oz) freshly grated Cheddar cheese
• Worcestershire sauce (for drizzling)

How To Make English Onion Soup

1. Prepare the vegetables: Peel and crush the garlic, slice the onions and shallots, and trim and slice the leeks.
2. Cook the vegetables: Heat the butter, 2 lugs of olive oil, sage leaves (reserving 8 for later), and crushed garlic in a thick-bottomed, non-stick pan. Stir everything together, then add the onions, shallots, and leeks. Season with sea salt and black pepper. Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, stirring occasionally. In the last 20 minutes, remove the lid, allowing the onions to become soft and golden.
3. Add the stock: Once the vegetables are silky, pour in the stock. Bring it to a boil, then reduce the heat and simmer for 10 to 15 minutes. You can skim off any fat from the surface if preferred.
4. Prepare the bread and cheese: Preheat the oven or grill to maximum. Toast the bread on both sides. Taste and adjust the seasoning of the soup, then ladle it into heatproof bowls and place them on a baking tray. Tear the toasted bread to fit each bowl like a lid, dunking it slightly into the soup.
5. Top with cheese and bake: Grate Cheddar cheese over the bread, drizzle with Worcestershire sauce, and dress the reserved sage leaves with olive oil. Place one sage leaf on top of each slice of bread. Put the tray into the preheated oven or under the grill until the cheese is bubbling and golden, keeping an eye on it to avoid burning.
6. Serve: Carefully remove the tray from the oven and serve the soup immediately. Enjoy!

Recipe Tips

• Cook the onions slowly: Be patient when cooking the onions and leeks for 50 minutes. This slow cooking brings out their natural sweetness and enhances the flavor of the soup.
• Use stale bread: For the best texture, use slightly stale bread for the topping. It will hold up better in the soup and get nice and crispy.
• Toast the bread evenly: Toast the bread on both sides for a golden, crispy texture that won’t get soggy quickly when added to the soup.
• Watch the cheese closely: Keep an eye on the cheese while it melts under the grill to ensure it turns golden and bubbly without burning.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover soup cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 3 days.
• Freeze: You can freeze the soup after it has cooled. Store it in a freezer-safe container for up to 3 months. To serve, thaw the soup in the fridge overnight before reheating.
• Reheat: Pour the soup into a pot and heat over medium heat, stirring occasionally, until it’s hot throughout, about 5-7 minutes.

Nutrition Facts

Serving Size: 1 serving (approximately 1 cup or 240g)

• Calories: 342
• Total Fat: 17.1g
• Saturated Fat: 8.1g
• Total Carbohydrate: 28.6g
• Sugars: 13.3g
• Protein: 8.8g

Try More Jamie Oliver Recipes:

• Jamie Oliver Cauliflower Soup
• Jamie Oliver Cream Of Mushroom Soup
• Jamie Oliver Chicken Noodle Soup
• Jamie Oliver Broccoli Soup