Name: James Martin French Onion Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Cuisine: British
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.

James Martin French Onion Soup

Author: Ekani Ella
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

Scale

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.

Find it online: https://britishbakingrecipes.co.uk/james-martin-french-onion-soup/