Mary Berry French Onion Soup

This delicious French Onion Soup by Mary Berry is a simple and hearty meal, perfect for chilly days. It features creamy, caramelized onions and crispy mustard croûtes that add a delightful crunch. You can easily customize it using common ingredients, making it a flexible and comforting dish for any occasion.

Ingredients Needed

• 50g (2oz) butter
• 1 tbsp olive oil
• 6 large white onions, thinly sliced
• 1½ tbsp caster sugar (or superfine sugar)
• 200ml (7fl oz) white wine
• 2 liters (3½ pints) rich beef stock or vegetable stock
• 3 bay leaves
• 1 sprig of rosemary
• Salt and freshly ground black pepper

For the Croûtes:

• ½ thin baguette
• Dijon mustard, for spreading
• 25g (1oz) Gruyère cheese, grated

How To Make French Onion Soup

1. Heat Butter and Oil: In a deep saucepan, heat the butter and olive oil. When the butter has melted, add the sliced onions and fry over high heat for about 2–3 minutes. Lower the heat, cover with a lid, and cook for about 10 minutes or until starting to soften.
2. Caramelise Onions: Remove the lid, sprinkle in the caster sugar, and season with salt and pepper. Fry over a high heat for 2–3 minutes, stirring frequently. Reduce the heat to low and cook for 15 minutes, stirring occasionally, until the onions are tender, golden, and caramelized.
3. Preheat the Grill: Preheat the grill to medium-high.
4. Add Wine and Stock: Pour in the white wine and boil for 2–3 minutes to allow the alcohol to evaporate. Add the stock and herbs, then bring back up to the boil and simmer over medium-high heat for 8–10 minutes.
5. Prepare Croûtes: While the soup is simmering, slice the baguette into 6 thick or 12 thinner slices. Toast one side under the grill. Spread the untoasted side with Dijon mustard and top with grated Gruyère cheese. Place under the grill for a few minutes until the cheese is just melted.
6. Serve: Remove the herbs from the soup, check the seasoning, and serve in warmed bowls with the mustard cheese croûtes on top.

Recipe Tips

• Slice Onions Thinly: Make sure to slice the onions as thinly as possible for even cooking and better caramelization. This helps develop their sweet flavor.
• Cook Slowly: Take your time when cooking the onions. Slow cooking allows them to caramelize properly, bringing out their natural sweetness and depth of flavor.
• Toast the Croûtes: Ensure the bread is toasted on one side only before adding mustard and cheese. This helps the croûtes stay crisp while melting the cheese.
• Make Ahead: You can prepare the soup a day in advance. Store it in the fridge and reheat gently before serving, allowing the flavors to develop even more.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover French Onion Soup cool until it reaches room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.
• Freeze: You can freeze French Onion Soup for up to 3 months. Let it cool completely, then place it in a freezer-safe container. Thaw the soup in the refrigerator overnight before reheating.
• Reheat: Pour the soup into a saucepan and heat over medium heat, stirring occasionally. Cook for about 5–10 minutes, or until it’s heated through.

Nutrition Facts

Serving Size: 1 cup (240ml)

• Calories: 210
• Total Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 750mg
• Potassium: 350mg
• Total Carbohydrate: 20g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 6g

Try More Mary Berry Recipes:

• Mary Berry Jam And Coconut Sponge
• Mary Berry Biscotti Recipe
• Mary Berry Buttermilk Scones
• Mary Berry Eve’s Pudding Recipe