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English Onion Soup
5 from 33 votes

English Onion Soup

English Onion Soup blends a mix of red, yellow, and green onions cooked slowly with butter, olive oil, and fresh sage, simmered in chicken or vegetable stock. Topped with toasted bread and melted sharp cheddar, it offers a rich, mellow, aromatic soup with a savory depth balanced by herb and caramelized onion flavors.

Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings: 8 servings
Calories: 515 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. Prepare the onions by peeling and slicing the red and yellow onions into half moons and roughly chopping the green onions.
  2. Roughly chop the fresh sage, reserving a few leaves for garnish.
  3. 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.
  4. 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.
  5. 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
  6. Just before the cooking time is up, place the stock in a pot on the stove and bring it to a simmer.
  7. 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.
  8. While the soup is simmering, prepare the toasts.
  9. Slice 8 one-inch thick rounds, place on a baking sheet and spread each generously with butter.
  10. Place under the broiler until they are golden brown and crisp.
  11. 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.
  12. Toss the remaining sage leaves with just a few drops of olive oil and place one on top of each dish.
  13. Place under the broiler under the cheese is nicely melted and bubbly.
  14. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 515

% 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.