Jamie Oliver’s Easy French Onion Soup is a rich, comforting bowl of goodness that turns simple ingredients like onions, beef stock, and Gruyère cheese into something extraordinary. With caramelized onions, a touch of dry vermouth (or brandy), and golden cheese-topped croutons, this soup is an elevated version of the classic—perfect for cozy nights in or impressing your guests.
Why Everyone Will Love This Recipe
- Deeply flavorful thanks to caramelized onions and savory beef stock
- Topped with melted Gruyère cheese and tangy Dijon mustard
- Easy to make with minimal ingredients
- The perfect balance of richness and tang
- Great for meal prep or a satisfying lunch/dinner
What Makes This French Onion Soup Special?
The magic of Jamie Oliver’s recipe lies in the slow caramelization of onions, which bring out their natural sweetness and depth of flavor. The addition of dark brown sugar enhances this caramelization, and the touch of dry vermouth or brandy adds a sophisticated kick. Then, the soup is topped with mustard-spread sourdough croutons and melted Gruyère cheese, transforming this humble dish into a true indulgence.
Cooking Tips
- Caramelize the onions slowly—it takes time, but it’s worth it for that deep flavor.
- Use good-quality beef stock—it’s the base of the soup, so the richer, the better.
- Flambé carefully when adding the vermouth or brandy—it adds flavor and drama!
- For an extra kick, you can add a few drops of hot sauce or a pinch of cayenne to the soup.
- Toast the croutons just right—crispy on the outside, soft on the inside.
Frequently Asked Questions
Can I make this soup vegetarian?
Yes! You can use vegetable stock instead of beef stock, and it will still be delicious. Just keep in mind that the flavor profile may be slightly different.
What if I don’t have dry vermouth or brandy?
You can substitute with white wine, or even sherry for a slightly different flavor.
Can I use any cheese instead of Gruyère?
Gruyère is the classic choice, but Swiss cheese or Emmental will work too. If you want something sharper, try cheddar.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to preserve the flavor.
How to Freeze
Freeze for up to 2 months in an airtight container. Thaw overnight in the fridge and reheat on the stovetop, topping with freshly made croutons and cheese.
Ingredients
For the Soup:
- 4 large onions, thinly sliced (about 1 kg)
- 25g unsalted butter
- Olive oil
- 2 cloves garlic, minced
- 1 tbsp dark brown sugar
- 50ml dry vermouth or brandy
- 1.5 liters organic beef stock
- Worcestershire sauce (to taste)
For the Croutons:
- 8 small slices sourdough baguette or loaf
- 2 tbsps Dijon mustard
- 100g Gruyère cheese, grated
How to Make Jamie Oliver’s Easy French Onion Soup
- Cook the onions: Peel and finely slice the onions. Heat 1 tablespoon olive oil and 25g butter in a large casserole or pot over medium heat. Add the onions, season with sea salt, and cook gently with the lid on for 10 minutes, stirring occasionally, until softened.
- Caramelize: Add the garlic and brown sugar, then cook for another 15 minutes, stirring often, until the onions are golden and caramelized.
- Flambé with vermouth or brandy: Pour in the dry vermouth or brandy and carefully flambé (light it with a match or let it catch the flame), standing back while the alcohol burns off.
- Add the stock: Pour in the beef stock, then bring the mixture to a boil. Reduce heat and simmer for about 30 minutes, allowing the flavors to meld. Season with Worcestershire sauce, salt, and pepper to taste.
- Prepare the croutons: Preheat the grill. Place sourdough slices on a baking tray and toast under the grill for 2–3 minutes until lightly golden. Remove from the grill, flip the bread, and spread Dijon mustard on the untoasted side. Top with grated Gruyère cheese and return to the grill until the cheese is melted and bubbly, about 3 minutes.
- Serve: Ladle the soup into bowls and top each bowl with 2 cheesy croutons. Serve immediately, and enjoy!
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