This easy and delicious French onion soup by Jamie Oliver is a comforting, hearty meal perfect for any day. With caramelized onions, rich beef stock, and crispy mustard croûtes, it’s a simple, warming dish. Feel free to use common ingredients like different bread or cheese for a flexible twist!
Ingredients Needed
- 4 large onions (1kg / 2.2 lbs)
- 25g (2 tbsp) unsalted butter
- Olive oil
- 2 cloves garlic
- 1 tablespoon dark brown sugar
- 50ml (1.7 fl oz) dry vermouth or brandy
- 1.5 litres (6 cups) organic beef stock
- Worcestershire sauce
- 8 small slices of sourdough baguette, or a small loaf
- 2 tablespoons Dijon mustard
- 100g (3.5 oz) Gruyère cheese
How To Make French Onion Soup
- Prepare the onions: Peel and finely slice the onions (or use a food processor). In a large casserole pan, melt the butter with 1 tablespoon of olive oil. Add the onions, season with sea salt and cracked black pepper, and gently sweat with the lid on for 10 minutes, or until soft. Stir occasionally.
- Caramelize the onions: Peel and grate in the garlic, then add the sugar. Cook for another 15 minutes until the onions are golden and caramelized.
- Flambé the vermouth or brandy: Pour in the vermouth or brandy. Carefully tilt the pan and ignite the flame, letting it flambé until the flames subside.
- Simmer the soup: Add the beef stock, cover with a lid, and simmer for 20 minutes. Season with salt, pepper, and Worcestershire sauce to taste.
- Prepare the croutons: Preheat the grill to high. Place the sourdough slices on a baking tray and toast for 2–3 minutes until lightly toasted. Flip, spread mustard on the untoasted side, and arrange the slices on top of the soup, toasted side down. Grate the cheese over the top.
- Grill the soup: Place the pan under the grill for 3 minutes or until the cheese melts and bubbles.
- Serve: Ladle the soup into bowls, topping each with 2 cheesy croutons. Enjoy!
Recipe Tips
- Caramelize the onions slowly: Take your time to caramelize the onions over low heat for a rich, sweet flavor. Don’t rush this step!
- Flambé carefully: When you pour in the vermouth or brandy, make sure to tilt the pan to catch the flame, but be cautious and stand back!
- Toast the bread lightly: Don’t over-toast the sourdough; it should be crisp but still able to absorb the soup without getting soggy.
- Grill the soup until bubbly: Make sure the cheese is melted and bubbling before serving—this adds a delicious texture to each bite!
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover soup cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the soup to cool completely, then store in a freezer-safe container for up to 3 months. To serve, thaw in the fridge overnight before reheating.
- Reheat: Pour the soup into a saucepan and reheat on medium heat for 5–7 minutes, stirring occasionally, until hot.
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 Fish Soup
- Jamie Oliver English Onion Soup
- Jamie Oliver Cauliflower Soup
- Jamie Oliver Cream Of Mushroom Soup
Jamie Oliver French Onion Soup
Description
This easy and delicious French onion soup by Jamie Oliver is a comforting, hearty meal perfect for any day. With caramelized onions, rich beef stock, and crispy mustard croûtes, it’s a simple, warming dish. Feel free to use common ingredients like different bread or cheese for a flexible twist!
Ingredients
Instructions
- Prepare the onions: Peel and finely slice the onions (or use a food processor). In a large casserole pan, melt the butter with 1 tablespoon of olive oil. Add the onions, season with sea salt and cracked black pepper, and gently sweat with the lid on for 10 minutes, or until soft. Stir occasionally.
- Caramelize the onions: Peel and grate in the garlic, then add the sugar. Cook for another 15 minutes until the onions are golden and caramelized.
- Flambé the vermouth or brandy: Pour in the vermouth or brandy. Carefully tilt the pan and ignite the flame, letting it flambé until the flames subside.
- Simmer the soup: Add the beef stock, cover with a lid, and simmer for 20 minutes. Season with salt, pepper, and Worcestershire sauce to taste.
- Prepare the croutons: Preheat the grill to high. Place the sourdough slices on a baking tray and toast for 2–3 minutes until lightly toasted. Flip, spread mustard on the untoasted side, and arrange the slices on top of the soup, toasted side down. Grate the cheese over the top.
- Grill the soup: Place the pan under the grill for 3 minutes or until the cheese melts and bubbles.
- Serve: Ladle the soup into bowls, topping each with 2 cheesy croutons. Enjoy!
Notes
- Caramelize the onions slowly: Take your time to caramelize the onions over low heat for a rich, sweet flavor. Don’t rush this step!
- Flambé carefully: When you pour in the vermouth or brandy, make sure to tilt the pan to catch the flame, but be cautious and stand back!
- Toast the bread lightly: Don’t over-toast the sourdough; it should be crisp but still able to absorb the soup without getting soggy.
- Grill the soup until bubbly: Make sure the cheese is melted and bubbling before serving—this adds a delicious texture to each bite!
Jamie Oliver French Onion Soup