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.
- Prep Time: 10
- Cook Time: 50
- Total Time: 1 hour
- Yield: 4 1x
- Category: Soup
- Method: Simmering
- Cuisine: British
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.