James Martin French Onion Soup is the perfect blend of deep, caramelized onions, savory beef stock, and toasted, cheesy croutons. This comforting classic brings the warmth of traditional French cuisine to your table. Whether you’re preparing a cozy dinner or impressing guests, this dish will leave everyone satisfied with its rich flavors and hearty texture.
What is James Martin French Onion Soup?
James Martin French Onion Soup is a traditional French dish made by slowly caramelizing onions until they reach a deep, golden color and then simmering them in a rich beef broth. Topped with a crusty slice of bread and melted cheese, it’s the perfect combination of sweet, savory, and comforting.
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- Jamie Oliver Roasted Red Pepper Soup
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Why You Should Try This Recipe
- Authentic flavor: The slow-cooked onions and rich stock create a deeply flavorful soup.
- Comforting and hearty: A perfect meal to warm you up on cold days.
- Easy to prepare: Simple ingredients and minimal effort create a gourmet dish.
- Versatile: Serve as a starter or a light main course.
- Customizable: Adjust the flavors with different cheeses or broths to suit your taste.
Ingredients Needed to Make James Martin French Onion Soup
- 4 large onions – thinly sliced.
- 2 tbsp butter – for sautéing the onions.
- 1 tbsp olive oil – to prevent the butter from burning.
- 1 tbsp flour – for thickening the soup.
- 1.5 liters (50 fl oz) of beef stock – for the rich base of the soup.
- 200ml (7 fl oz) dry white wine – adds depth of flavor.
- 1 tbsp sugar – to help caramelize the onions.
- 1 bay leaf – for added aroma.
- Salt and pepper – to taste for seasoning.
- 1 French baguette – for the croutons.
- 200g (7 oz) Gruyère cheese – grated, for the cheesy topping.
Equipment
- Large pot – for cooking the soup.
- Wooden spoon – for stirring.
- Ladle – for serving.
- Grater – to grate the cheese.
Instructions to Make James Martin French Onion Soup
Step 1: Caramelize the onions
- Heat the butter and olive oil in a large pot over medium heat. Add the thinly sliced onions and sugar, stirring occasionally. Cook for 25-30 minutes until the onions are soft, golden, and caramelized.
Step 2: Add the flour
- Stir in the flour and cook for 1-2 minutes to form a light roux. This will help thicken the soup slightly.
Step 3: Deglaze with wine
- Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 3-4 minutes to reduce slightly.
Step 4: Add the stock and season
- Pour in the beef stock and add the bay leaf. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes.
Step 5: Prepare the croutons
- While the soup simmers, slice the French baguette into thick rounds. Toast them under the grill until golden and crisp on both sides.
Step 6: Serve with cheesy croutons
- Ladle the James Martin French Onion Soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl, sprinkle generously with grated Gruyère cheese, and place the bowls under the grill until the cheese is melted and bubbly.
What Goes Well With James Martin French Onion Soup
- Fresh green salad: A light salad with a vinaigrette balances the richness of the soup.
- Crusty bread: Serve additional bread on the side for dipping into the flavorful broth.
- Roasted vegetables: Roasted root vegetables like carrots or parsnips complement the soup’s hearty flavors.
- Red wine: A glass of red wine pairs beautifully with the deep flavors of the soup.
- Cheese platter: A small selection of cheese can be served alongside for an extra touch of indulgence.
Expert Tips for Making the Best James Martin French Onion Soup
- Caramelize the onions slowly: Take your time with the onions to achieve a rich, deep flavor. Don’t rush the caramelization process.
- Use good-quality stock: A high-quality beef stock is essential for a rich, flavorful broth.
- Toast the croutons: Ensure the baguette slices are properly toasted so they hold up well under the cheese and in the broth.
- Grate your cheese: Use freshly grated Gruyère for the best melting texture and flavor.
- Add a splash of brandy: For extra depth, add a splash of brandy before serving.
Easy Variations of James Martin French Onion Soup
- Vegetarian option: Use vegetable stock instead of beef stock for a vegetarian version.
- Spicy version: Add a pinch of red pepper flakes for a little heat.
- Cheese swap: Try different cheeses like cheddar, Comté, or Emmental for a unique twist.
- Herbal twist: Add fresh thyme or rosemary for a more herbaceous flavor.
- Vegan option: Use vegan butter and vegetable stock, and swap the cheese for a vegan alternative.
Best Practices to Store James Martin French Onion Soup
- Refrigerate: Store any leftover soup in an airtight container in the fridge for up to 3 days.
- Freeze: This soup freezes well. Let it cool completely before transferring to a freezer-safe container. Freeze for up to 3 months.
- Reheat gently: When reheating, warm the soup slowly over low heat to avoid losing the caramelized flavors.
Best Practices to Reheat James Martin French Onion Soup
- Stovetop: Reheat the soup on the stovetop over low heat, stirring occasionally until hot. Add a little extra stock if the soup has thickened too much.
- Microwave: For individual portions, reheat in the microwave for 2-3 minutes, stirring halfway through for even heating.
How Can I Make James Martin French Onion Soup Healthier?
- Use less butter: Reduce the amount of butter used to sauté the onions.
- Low-sodium stock: Opt for low-sodium beef stock to lower the salt content.
- Serve without croutons: Skip the bread and cheese topping for a lighter version.
- Add more vegetables: Include additional vegetables like mushrooms or carrots to increase the fiber and nutrition.
Nutrition Value (per serving)
- Calories: 380
- Fat: 18g
- Carbohydrates: 32g
- Protein: 15g
- Fiber: 5g
FAQs
Can I make French onion soup ahead of time?
Yes, James Martin French Onion Soup can be made ahead of time. Prepare the soup as directed but hold off on the bread and cheese topping. Store the soup in an airtight container in the fridge for up to 3 days. When ready to serve, reheat the soup, then add the toasted baguette and cheese before broiling.
What is the best cheese for French onion soup?
Gruyère cheese is traditionally used in James Martin French Onion Soup because of its nutty flavor and excellent melting qualities. You can also use other cheeses like Comté, Emmental, or a mild cheddar if you prefer.
Can I use chicken stock instead of beef stock in French onion soup?
Yes, you can substitute chicken stock for beef stock in James Martin French Onion Soup. While beef stock gives a richer, deeper flavor, chicken stock provides a lighter but still flavorful base for the soup.
How do I prevent the croutons from getting soggy in French onion soup?
To prevent the croutons in James Martin French Onion Soup from getting soggy, make sure they are well-toasted before placing them in the soup. This helps them hold up better under the melted cheese and within the broth.
Final Words
James Martin French Onion Soup is the perfect blend of caramelized onions, rich broth, and gooey melted cheese, making it a timeless dish for any occasion. Its deep flavors and comforting warmth make it a favorite during colder months, and it’s easy to prepare for both family meals and dinner parties.
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James Martin French Onion Soup
- Prep Time: 10
- Cook Time: 50
- Total Time: 1 hour
- Yield: 4 1x
- Category: Soup
- Method: Simmering
- Cuisine: British
Description
James Martin French Onion Soup is a traditional French dish made by slowly caramelizing onions until they reach a deep, golden color and then simmering them in a rich beef broth. Topped with a crusty slice of bread and melted cheese, it’s the perfect combination of sweet, savory, and comforting.
Ingredients
- 4 large onions – thinly sliced.
- 2 tbsp butter – for sautéing the onions.
- 1 tbsp olive oil – to prevent the butter from burning.
- 1 tbsp flour – for thickening the soup.
- 1.5 liters (50 fl oz) of beef stock – for the rich base of the soup.
- 200ml (7 fl oz) dry white wine – adds depth of flavor.
- 1 tbsp sugar – to help caramelize the onions.
- 1 bay leaf – for added aroma.
- Salt and pepper – to taste for seasoning.
- 1 French baguette – for the croutons.
- 200g (7 oz) Gruyère cheese – grated, for the cheesy topping.
Instructions
Step 1: Caramelize the onions
- Heat the butter and olive oil in a large pot over medium heat. Add the thinly sliced onions and sugar, stirring occasionally. Cook for 25-30 minutes until the onions are soft, golden, and caramelized.
Step 2: Add the flour
- Stir in the flour and cook for 1-2 minutes to form a light roux. This will help thicken the soup slightly.
Step 3: Deglaze with wine
- Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 3-4 minutes to reduce slightly.
Step 4: Add the stock and season
- Pour in the beef stock and add the bay leaf. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes.
Step 5: Prepare the croutons
- While the soup simmers, slice the French baguette into thick rounds. Toast them under the grill until golden and crisp on both sides.
Step 6: Serve with cheesy croutons
- Ladle the James Martin French Onion Soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl, sprinkle generously with grated Gruyère cheese, and place the bowls under the grill until the cheese is melted and bubbly.
