James Martin French Onion Soup is made with thinly sliced onions caramelized slowly in butter, rich beef stock, dry white wine, and a splash of sherry. This recipe creates a deep, savory broth with a perfect balance of sweetness and umami, finished with the essential bubbling cheesy crouton topping. It is the ultimate bistro-style starter or a comforting light supper for a cold evening.
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- James Martin Chicken and Ham Pie
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Why You Will Love This French Onion Soup Recipe:
- Deep Flavor: The secret is cooking the onions slowly for 30 to 40 minutes. This patience transforms sharp raw onions into a sweet, golden, jam-like base.
- The Cheesy Toast: It features the iconic crouton topping—a slice of baguette loaded with melting Gruyère cheese that you have to break through to get to the soup.
- Rich Broth: Using good quality beef stock (or consommé) gives the soup a dark, robust body that vegetable stock simply cannot match.
- Sophisticated Touch: A splash of dry sherry or brandy at the end adds a complex, nutty warmth that elevates it from a simple vegetable soup to a gourmet dish.
- Simple Ingredients: It turns humble, cheap ingredients (onions, bread, stock) into something luxurious.
French Onion Soup Ingredients
For the Soup:
- 1 kg onions (white or yellow), peeled and thinly sliced
- 50g butter
- 1 tbsp olive oil
- 1 tsp sugar
- 2 garlic cloves, crushed
- 1 tbsp plain flour
- 200ml dry white wine
- 1.2 liters good quality beef stock (hot)
- 1 tbsp sherry or brandy (optional)
- Salt and freshly ground black pepper
- Fresh thyme sprigs
For the Croutons:
- 1 French baguette, sliced
- 150g Gruyère or Comté cheese, grated
- 1 garlic clove, halved (for rubbing)
How To Make James Martin French Onion Soup
- Caramelize the Onions: Melt the 50g of butter and 1 tbsp of oil in a large heavy-based pot over medium-low heat. Add the 1 kg of sliced onions, 1 tsp of sugar, and thyme leaves. Cook gently for 30 to 40 minutes, stirring occasionally, until the onions are dark golden brown, sticky, and soft. Do not rush this step.
- Add Garlic and Flour: Stir in the crushed garlic and cook for 1 minute. Sprinkle over the 1 tbsp of flour and stir well, cooking for another 2 minutes to cook out the raw flour taste.
- Deglaze: Pour in the 200ml of white wine and turn up the heat slightly. Let it bubble for 2 minutes to evaporate the alcohol and scrape up any sticky bits from the bottom of the pan.
- Simmer: Pour in the 1.2 liters of hot beef stock. Bring to a boil, then reduce the heat and simmer gently for 20 to 30 minutes to let the flavors meld.
- Finish: Stir in the 1 tbsp of sherry or brandy (if using). Season generously with salt and pepper.
- Prepare the Toasts: While the soup simmers, toast the baguette slices under a grill (broiler) on both sides until crisp. Rub one side of each slice with the cut garlic clove.
- Assemble: Ladle the hot soup into ovenproof bowls. Float one or two garlic toasts on top of each bowl. Pile a generous amount of grated Gruyère cheese onto the bread.
- Grill: Place the bowls under a hot grill (broiler) for 2 to 3 minutes until the cheese is bubbling, melted, and golden brown. Serve immediately (careful, the bowls will be hot!).
Recipe Tips
- Patience is Key: You cannot rush caramelizing onions. If you turn the heat up too high, they will burn and taste bitter instead of sweet. Low and slow is the only way.
- Cheese Choice: Gruyère is the classic choice because it melts beautifully and has a nutty flavor. Comté or Emmental are great alternatives. Cheddar is a bit too oily.
- The Bread: Use stale baguette if you have it. It holds up better in the liquid. Toasting it thoroughly before adding it to the soup prevents it from turning into mush immediately.
- Stock Quality: Since the broth is the main component, use the best beef stock you can find (fresh or jelly pots), rather than a powdery cube.
What To Serve With French Onion Soup?
This French Onion Soup is rich and filling thanks to the cheese and bread it works best as a starter before a lighter main course like grilled fish or a simple steak salad. If serving it as a main meal, pair it with a crisp green salad with a vinaigrette dressing to cut through the richness of the cheese.
❄️ How To Store Leftovers French Onion Soup?
- Refrigerate: Store the soup (without the bread/cheese topping) in an airtight container for up to 3 days.
- Freeze: The onion soup base freezes perfectly for up to 3 months. Thaw in the fridge overnight.
- Note: Always make fresh cheese toasts when you are ready to serve; soggy frozen bread is not pleasant.
♨️ How To Reheat Leftovers French Onion Soup?
Important Rule: Reheat the soup base first, then add fresh toast and cheese.
- Stovetop (Best): Simmer the soup gently for 5 to 10 minutes until piping hot.
- Microwave: Heat the soup in a bowl for 2 to 3 minutes.
- Finish: Once hot, add the toast and cheese and grill as per the original recipe.
💭FAQs
Yes, substitute the beef stock with a rich vegetable stock (preferably a mushroom-based one for depth) and ensure the cheese is vegetarian-friendly.
James Martin's Saturday Morning
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Check Price: £12.50 »This usually happens if the onions burned during the caramelization stage. Keep the heat low and stir often.
If you want to melt the cheese directly on the soup, yes. If you don’t have them, make u0022cheese on toastu0022 separately under the grill and simply float it on top of the soup just before serving.
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- James Martin Beef and Ale Pie
- James Martin Lancashire Hotpot
- James Martin Chicken and Water Chestnut Pie
French Onion Soup Nutrition Facts
Serving Size: 1 bowl (serves 4)
- Calories: 450 kcal
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 60mg
- Sodium: 950mg
- Total Carbohydrate: 35g
- Dietary Fiber: 4g
- Sugars: 12g
- Protein: 18g
James Martin French Onion Soup
Course: Starter/Light, Main, Lunch, DinnerCuisine: French, AmericanDifficulty: Easy4-6
servings10
minutes1
hour450
kcal😋The ultimate French Onion Soup; slowly caramelized onions in a rich beef and wine broth, topped with toasted baguette and bubbling melted Gruyère cheese.
Ingredients
- For the Soup:
1 kg onions (white or yellow), peeled and thinly sliced
50g butter
1 tbsp olive oil
1 tsp sugar
2 garlic cloves, crushed
1 tbsp plain flour
200ml dry white wine
1.2 liters good quality beef stock (hot)
1 tbsp sherry or brandy (optional)
Salt and freshly ground black pepper
Fresh thyme sprigs
- For the Croutons:
1 French baguette, sliced
150g Gruyère or Comté cheese, grated
1 garlic clove, halved (for rubbing)
Directions
- Caramelize the Onions: Melt the 50g of butter and 1 tbsp of oil in a large heavy-based pot over medium-low heat. Add the 1 kg of sliced onions, 1 tsp of sugar, and thyme leaves. Cook gently for 30 to 40 minutes, stirring occasionally, until the onions are dark golden brown, sticky, and soft. Do not rush this step.
- Add Garlic and Flour: Stir in the crushed garlic and cook for 1 minute. Sprinkle over the 1 tbsp of flour and stir well, cooking for another 2 minutes to cook out the raw flour taste.
- Deglaze: Pour in the 200ml of white wine and turn up the heat slightly. Let it bubble for 2 minutes to evaporate the alcohol and scrape up any sticky bits from the bottom of the pan.
- Simmer: Pour in the 1.2 liters of hot beef stock. Bring to a boil, then reduce the heat and simmer gently for 20 to 30 minutes to let the flavors meld.
- Finish: Stir in the 1 tbsp of sherry or brandy (if using). Season generously with salt and pepper.
- Prepare the Toasts: While the soup simmers, toast the baguette slices under a grill (broiler) on both sides until crisp. Rub one side of each slice with the cut garlic clove.
- Assemble: Ladle the hot soup into ovenproof bowls. Float one or two garlic toasts on top of each bowl. Pile a generous amount of grated Gruyère cheese onto the bread.
- Grill: Place the bowls under a hot grill (broiler) for 2 to 3 minutes until the cheese is bubbling, melted, and golden brown. Serve immediately (careful, the bowls will be hot!).
Notes
- Patience is Key: You cannot rush caramelizing onions. If you turn the heat up too high, they will burn and taste bitter instead of sweet. Low and slow is the only way.
Cheese Choice: Gruyère is the classic choice because it melts beautifully and has a nutty flavor. Comté or Emmental are great alternatives. Cheddar is a bit too oily.
The Bread: Use stale baguette if you have it. It holds up better in the liquid. Toasting it thoroughly before adding it to the soup prevents it from turning into mush immediately.
Stock Quality: Since the broth is the main component, use the best beef stock you can find (fresh or jelly pots), rather than a powdery cube.
