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There are days when your pantry runs out of vegetables, yet you want something wholesome and tasty. The classic English onion soup is meant just for that. English Onion Soup is a time-honoured dish that has been enjoyed for centuries. The soup is made with caramelised onions, beef broth, and an array of herbs and spices. Its rich and savoury flavour that is comforting and satisfying makes it unique.
One of the key ingredients in English Onion Soup is the onions themselves. The onions are simmered over low heat until caramelised, giving them a sweet and rich flavour. This process can demand an hour but is well worth the effort. The broth is also a critical component of the soup, as it adds a depth of flavour that complements the onions perfectly.
English Onion Soup Recipe
Ingredients
- 1 good knob of butter
- olive oil
- 1 good handful of fresh sage leaves, 8 leaves reserved for serving
- 6 cloves garlic, peeled and crushed
- 5 red onions, peeled and sliced
- 3 large white onions, peeled and sliced
- 3 banana shallots, peeled and sliced
- 300 g leeks, trimmed, washed and sliced
- sea salt
- freshly ground black pepper
- 2 litres of organic beef, vegetable or chicken stock, hot
- 8 slices good-quality stale bread, 2cm thick
- 200 g Cheddar cheese, freshly grated
- Worcestershire sauce
A hearty bowl of English onion soup, Image Source: Leitesculinaria.com
Method:
- In a heavy-bottomed, nonstick skillet, combine the butter, 2 tablespoons of olive oil, the sage, and the garlic. Mix in the onions, shallots, and leeks and continue stirring. Add little salt and pepper to taste.
- Cook the veggies steadily for 50 minutes with the cover partially open to prevent them from browning too much.
- After 20 minutes without the lid, the onions will be tender and golden. Don't let anything get stuck on the bottom by not stirring it up occasionally.
- Don't rush this step, or you'll miss out on the wonderful sweetness and excellent flavour that stems from simmering the onions for a long time.
- Add the stock once the onions and leeks have softened to your desired consistency. Simmer for 10–15 minutes after bringing to a boil. Any excess fat on top can be skimmed off if desired.
- Turn on the grill or oven to its highest setting. Toast both sides of the bread.
- Top each serving of bread with a sage leaf you've saved and dress with olive oil.
- Adjust the soup's spice to taste. When it's ready, divide it into dishes and serve with bread cubes and shredded Cheddar. Add some Worcestershire sauce as a finishing touch. Toast the bread and melt the cheese by placing the bowls in a preheated oven.
- Carefully remove the soup from the oven when the cheese has stopped bubbling. Enjoy this delicious soup hot!
