Jamie drizzling honey on top of a fig tart

Share your review and contribute to our community!

Save and access your favourite recipes and products.

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Cart item

Just Added

View bag
A pan of French onion soup with cheesy croutons on top
Save recipe

French onion soup

With cheesy croutons

A pan of French onion soup with cheesy croutons on top
Save recipe

1 hr
Not Too Tricky

serves 4

About the recipe

Rich, buttery and really comforting, French onion soup is a classic for a reason! I’ve flambéed my onions for a bit of theatre, but you absolutely don’t have to. The cheesy, mustardy croutons are perfect for absorbing all that lovely flavour.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Teal Jamie Oliver heart

Jamie's Food Team

By Joss Herd

Ingredients

4 large onions (1kg)

25g unsalted butter

olive oil

2 cloves of garlic

1 tablespoon dark brown sugar

50ml dry vermouth or brandy

1.5 litres organic beef stock

Worcestershire sauce

8 small slices of sourdough baguette, or a small loaf

2 tablespoons Dijon mustard

100g Gruyère cheese

Method

  1. Peel and finely slice the onions, or whiz them in a food processor with a slicing blade for speed – and to avoid tears for sensitive eyes! Pop them in a large casserole pan on a low heat with the butter and 1 tablespoon of olive oil, seasoning with sea salt and cracked black pepper. Gently sweat with the lid on for 10 minutes, or until soft, stirring occasionally.
  2. Peel and grate in the garlic, tip in the sugar and cook for a further 15 minutes, or until golden and caramelised.
  3. Stir well, then pour in the vermouth or brandy. Carefully tilt the pan to catch the flame (or light with a long match) and let it flambé – stand back! When the flames subside, add the beef stock, cover again with a lid and simmer for 20 minutes, then season to taste with salt, pepper and Worcestershire sauce.
  4. Preheat the grill to high. When the soup is almost ready, place the sourdough slices on a baking tray and toast under the grill for 2 to 3 minutes on one side, or until lightly toasted. Remove from the grill, flip and spread the mustard over the untoasted side, then arrange the slices on top of the soup, toasted side down, and grate over the cheese. Place the pan under the grill for a further 3 minutes, or until the cheese has melted and is bubbling.
  5. Ladle the onion soup into bowls, topping each bowl with 2 cheesy croutons. Enjoy!

Tags

Recipes you may like

related features