There’s something wildly comforting about a bowl of onion soup bubbling away, filling the kitchen with that slow, savoury sweetness. For me, it brings back cold nights in my childhood home — the kind of evenings when Dad would come in, boots muddy from the garden, and the windows would be fogged with steam. The smell of onions softening in butter was always the first sign that Mum was making something good. It was quiet cooking — low heat, big pot, long time. No rush, just care.
This English version of onion soup — Jamie’s take — is more rustic than the French classic, but every bit as cozy. It’s full of golden, slow-cooked onions, leeks, a bit of sage, and then topped with toasted bread and melty Cheddar. And the Worcestershire sauce? Oh yes. That splash at the end gives it a lovely, bold punch that cuts through all the softness. It’s not a quick meal — but it’s the kind that makes the house smell like home for hours.
Why You’ll Love It
- Proper comforting — deep, sweet flavour with cheesy toast on top
- Brilliant use of those onions sitting at the back of the cupboard
- Feels fancy, but really it’s just onions and bread in disguise
- That golden cheesy topping? Yeah, hard to beat
- It makes your whole house smell like you know how to cook
- Perfect for guests or a solo night in with thick socks and a blanket
Ingredients
- 1 good knob of unsalted butter
- 2 tbsp olive oil (plus extra for drizzling)
- A handful of fresh sage leaves (8 reserved for topping)
- 6 garlic cloves, peeled and crushed
- 5 red onions, sliced
- 3 large white onions, sliced
- 3 banana shallots, sliced
- 300g leeks, trimmed, washed, sliced
- 2L good-quality hot stock (beef, chicken, or veg — your call)
- 8 slices good stale bread, 2cm thick
- 200g Cheddar cheese, freshly grated
- Worcestershire sauce
How to Make It
Start soft and slow:
In a large non-stick pan, melt the butter with the olive oil over medium-low heat. Toss in the sage (but save 8 leaves for later), garlic, and all the sliced onions, shallots, and leeks. Add a good pinch of salt and pepper. Stir it all around — it’ll look like loads, but it cooks down beautifully.
Let it sweat for ages (seriously):
Put a lid on the pan slightly ajar and cook for about 50 minutes. Stir now and then. The onions should get soft, golden, and almost jammy by the end. Take the lid off for the final 20 minutes so they caramelise just a little. Don’t rush this — it’s where the magic happens.
Add the stock and simmer:
Pour in your hot stock and give it a good stir. Bring everything to a boil, then reduce the heat and let it simmer gently for 10–15 minutes. Skim off any foam or leave it — I usually don’t bother.
Toast your bread:
Preheat the oven or grill. Toast your bread slices on both sides — you want a bit of crunch so they hold up in the soup. Like tiny edible rafts.
Assemble the cheesy top:
Taste the soup and adjust the seasoning. Then ladle it into heatproof bowls on a baking tray. Tear or press the toasted bread over each bowl like a lid. Push it into the soup just a bit.
Load it with cheese and broil:
Top the bread with plenty of grated Cheddar and a little Worcestershire sauce. Dress your sage leaves in olive oil and place one on top of each toast. Slide the tray under a hot grill (or into a hot oven) until the cheese is melted, bubbling, and golden. Watch it — it can go from perfect to scorched in seconds.
Serve carefully and enjoy slowly:
Use oven gloves — these bowls will be molten. Let everyone break through the cheesy toast and scoop up the oniony goodness underneath.
Common Mistakes and How to Dodge Them
Why is it too sharp or bitter?
You may have rushed the onion stage or cooked them on too high heat. Slow cooking breaks down that sharpness and brings out sweetness.
Can I skip the Cheddar?
You can, but why would you? If you need a sub, try Gruyère, Red Leicester, or even a bit of mozzarella.
My bread sank — help!
Make sure it’s nice and toasted first. You want it sturdy, not floppy. Also, press it gently — don’t drown it.
It’s too thick!
Add a splash more stock or even hot water to loosen it up.
Storage and Reheating
- Fridge: The soup (without toast) keeps up to 4 days.
- Freezer: Freeze the soup base (no bread/cheese) for up to 2 months.
- Microwave: Reheat soup in a bowl, then add fresh toasted cheese bread on top.
- Oven/Stovetop: Reheat the soup gently on the hob, toast fresh bread separately, and assemble as usual.
Frequently Asked Questions
Can I make this vegetarian?
Absolutely — just use veggie stock and skip Worcestershire sauce or swap it for a vegan version.
Do I need all three types of onion?
Nope — mix and match based on what you’ve got. The blend gives depth, but it’s still fab with just one or two types.
What bread’s best?
Sourdough, baguette, or anything sturdy. Stale is perfect — don’t use soft sandwich bread.
Can I make this ahead?
Yes! Make the soup base ahead and store it. Just add the toast and cheese when you’re ready to serve.
Nutrition Facts (Per Serving)
- Calories: ~410
- Fat: 22g
- Carbs: 35g
- Protein: 15g
- Sodium: 860mg
- Sugar: 9g
Jamie Oliver English Onion Soup
Description
Deeply caramelised onions and leeks in a savoury broth, topped with cheesy toast and crispy sage — rustic, rich, and unapologetically comforting.
Ingredients
Instructions
- Sauté onions, shallots, leeks, garlic, and sage in butter and oil for 50 mins.
- Add stock, simmer for 10–15 mins.
- Toast bread slices on both sides.
- Ladle soup into ovenproof bowls. Top with toast, cheese, Worcestershire, and oiled sage.
- Grill until bubbling and golden. Serve hot.
Notes
- Don’t rush the onion stage — low and slow is key.
- Toast bread well so it doesn’t collapse in the soup.
- Worcestershire adds depth, but you can skip or swap if needed.
- Soup base freezes well — toast and cheese fresh each time.