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Jamie Oliver English Onion Soup

Jamie Oliver English Onion Soup
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Jamie Oliver’s version of English onion soup takes inspiration from the French classic but incorporates British flavors with Worcestershire sauce and English cheddar. The onions are caramelized slowly to develop a deep, sweet flavor, then simmered in a rich stock before being topped with crusty bread and cheese for a deliciously golden, bubbly finish.

Ingredients

  • Onions (5-6 large, thinly sliced) – The main ingredient, providing a deep, caramelized sweetness.
  • Butter (50g) – Helps soften and caramelize the onions.
  • Olive oil (1 tbsp) – Prevents the butter from burning.
  • Garlic cloves (2, minced) – Adds aromatic depth.
  • Thyme (1 tsp, fresh or dried) – Enhances the earthy flavors.
  • Bay leaf (1) – Adds a subtle herbal note.
  • Worcestershire sauce (1 tbsp) – Provides a savory, umami boost.
  • Beef or vegetable stock (1 liter) – Forms the rich base of the soup.
  • White wine (150ml, optional) – Adds depth and acidity.
  • Salt and black pepper (to taste) – Enhances the overall flavor.
  • Baguette slices (4-6 pieces, toasted) – Forms the classic crispy topping.
  • English cheddar or Gruyère cheese (100g, grated) – Melts beautifully for a rich, golden crust.

Instructions

  1. Caramelize the onions: Melt the butter and olive oil in a large pot over medium-low heat. Add the sliced onions and cook slowly for 30-40 minutes, stirring occasionally, until deep golden brown and caramelized.

  2. Add garlic and herbs: Stir in the minced garlic, thyme, and bay leaf. Cook for another minute until fragrant.

  3. Deglaze with wine: Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until the alcohol evaporates.

  4. Add Worcestershire sauce and stock: Stir in the Worcestershire sauce and pour in the beef or vegetable stock. Season with salt and pepper. Bring to a gentle simmer and let it cook for another 20 minutes to allow the flavors to meld.

  5. Prepare the bread topping: While the soup simmers, toast the baguette slices until crispy.

  6. Assemble and broil: Preheat your oven’s grill/broiler. Ladle the soup into oven-safe bowls, place a toasted baguette slice on top of each, and sprinkle generously with grated cheese.

  7. Melt the cheese: Place the bowls under the broiler for 2-3 minutes, or until the cheese is bubbling and golden brown.

  8. Serve: Remove from the oven carefully and serve immediately with extra bread on the side.

Find it online: https://britishbakingrecipes.co.uk/english-onion-soup/