Hearty French Onion Soup | Jamie Oliver HQ | Recipe in bio

By Jamie Oliver · 90 min

Ingredients

Instructions

1. Peel and finely slice the onions (or pulse them in a food processor with a slicing blade). Put them in a large casserole over low heat with the butter and 1 tablespoon olive oil, season with salt and black pepper, and sweat covered for 10 minutes, stirring occasionally, until soft.
2. Grate in the garlic, add the sugar and cook uncovered for a further 15 minutes, until golden and caramelised.
3. Stir, then pour in the vermouth or brandy and carefully ignite it, letting it flambé until the flames die down. Add the beef stock, cover and simmer for 20 minutes. Season to taste with salt, pepper and Worcestershire sauce.
4. Preheat the grill to high. Toast the sourdough slices on a baking tray for 2 to 3 minutes on one side, until lightly toasted. Flip them, spread mustard on the untoasted side, place them on the soup toasted side down, and grate the cheese over the top.
5. Put the pan under the grill for 3 minutes, or until the cheese has melted and is bubbling.
6. Ladle the soup into bowls, topping each with 2 cheesy croutons.

Summarized from Jamie Oliver's video. Watch it for the details.

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