English Onion Soup
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5.0
33 reviews
Excellent
English Onion Soup
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English Onion Soup offers a lovely variation on the classic recipe with a combination of chicken stock, sage, and sharp cheddar.
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Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 pounds onions a good mixture of red, yellow and green preferable
- 2 tablespoons chopped fresh sage
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 8 cups hot chicken or vegetable stock
- 8 lices french or italian bread
- 2 tablespoons butter
- 8 ounces sharp cheddar cheese white or yellow
- Few drops Worcestershire sauce
- Few drops olive oil
Instructions
- Prepare the onions by peeling and slicing the red and yellow onions into half moons and roughly chopping the green onions.
- Roughly chop the fresh sage, reserving a few leaves for garnish.
- Place the butter and olive oil in a large, heavy-bottomed pan over medium heat. When melted, add the onions, sage, salt and pepper. Stir to coat with the butter and oil.
- Reduce the heat to low and place a lid on the pan leaving is slightly ajar. Cook for 50 to 60 minutes without coloring the onions too much.
- Remove the lid and continue cooking for about 20 minutes more until the onions become soft and slightly golden. Be sure to sure occasionally to prevent sticking
- Just before the cooking time is up, place the stock in a pot on the stove and bring it to a simmer.
- When the onions are soft and slightly browned, add the hot stock, bring the mixture to a boil, reduce the heat and simmer for an additional 10-15 minutes.
- While the soup is simmering, prepare the toasts.
- Slice 8 one-inch thick rounds, place on a baking sheet and spread each generously with butter.
- Place under the broiler until they are golden brown and crisp.
- Place 8 oven-safe dishes on a baking sheet and ladle soup into each. Top each dish with a toasted bread round and a generous amount of grated cheddar. Sprinkle the cheese with just a few drops of Worcestershire sauce.
- Toss the remaining sage leaves with just a few drops of olive oil and place one on top of each dish.
- Place under the broiler under the cheese is nicely melted and bubbly.
- Carefully remove the baking sheet from the oven.
Notes
- Take your time and be patient when cooking the onions. Low and slow cooking will result in the best caramelization.
- Use a variety of onions for best flavor. Add some garlic if you like.
- Store leftover soup without the bread topping. Allow the soup to cool completely and store in a sealed container in the refrigerator for up to three days. Reheat in the microwave.
Nutrition Information
Show Details
Serving
1
Calories
515kcal
(26%)
Carbohydrates
56g
(19%)
Protein
22g
(44%)
Fat
23g
(35%)
Saturated Fat
11g
(55%)
Trans Fat
1g
Cholesterol
52mg
(17%)
Sodium
1484mg
(62%)
Potassium
539mg
(15%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
470IU
(9%)
Vitamin C
9mg
(10%)
Calcium
279mg
(28%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 515kcal | 26% |
| Carbohydrates | 56g | 19% |
| Protein | 22g | 44% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 1484mg | 62% |
| Potassium | 539mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 9mg | 10% |
| Calcium | 279mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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