English Onion Soup
User Reviews
5
English Onion Soup
Description
This soup uses a combination of onions to develop a complex base flavor, cooking them gently with butter, olive oil, and freshly chopped sage. The onions are cooked low and slow to soften and lightly brown without over-coloring, ensuring a sweet and mellow character.
Once the onions are tender and slightly golden, hot stock is added to build a savory broth, simmering briefly to marry flavors. The soup is finished by adding toasted slices of French or Italian bread topped with sharp cheddar cheese, which melts to a gooey layer that complements the rich onion broth.
Worcestershire sauce and olive oil droplets add a subtle umami and richness. This soup works well as a comforting starter or light meal in cooler weather.
Patience in cooking the onions is key for developing caramelization without bitterness. Leftover soup should be stored without bread topping and reheated gently.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 pounds onion a good mixture of red, yellow and green preferable
- 2 tablespoons sage chopped, fresh
- 2 teaspoons salt
- 1 teaspoon black pepper freshly ground
- 8 cups chicken stock hot, or vegetable stock
- 8 lices French bread or italian bread
- 2 tablespoons butter
- 8 ounces cheddar cheese white or yellow, sharp
- Worcestershire sauce few drops
- olive oil few drops
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
- Cook onions slowly over low heat for the best caramelization and flavor development.
- Use a mix of red, yellow, and green onions for a more complex taste.
- Leftover soup should be stored separately from bread and cooled completely before refrigeration; it will keep up to three days.
- Garlic can be added if preferred to enhance flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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