English Onion Soup

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5 from 4 votes

English Onion Soup offers a lovely variation on the classic recipe with a combination of chicken stock, sage, and sharp cheddar.

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

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English Onion Soup offers a lovely variation on the classic French recipe with a combination of chicken stock, sage, and sharp Cheddar. It’ll warm you from the inside out on the coldest winter day!

It has been so cold here lately. Really, really cold. At least for me.

I grew up in south Georgia where three snowflakes make the local newspaper front page. I was not meant to live on the tundra. My idea of sweater weather is anything below 72 degrees.

Dealing with cold weather just wears me out. You have to wrap up head to toe to go outside. Then get all that stuff off again when you come back in. Ugh. Just give me flip-flops year round and I’d be happy.

On cold, miserable days, I really need something warm and satisfying. And what could be better than a lovely warm bowl of onion soup? With buttered toast and melted cheese on top. Yum.

Now, you’re probably thinking of rich beef broth, golden soft onions, gruyere cheese…not this time! This is an English Onion Soup with chicken stock for a base, sage for the seasoning and lovely sharp Cheddar cheese.

I ran across a similar version of this soup years ago, and I knew immediately that it would suit my palate much more than the classic. Not that I don’t love the classic French onion soup, I do! But this version really pleases me.

Equipment You’ll Find Useful

You’ll need a large Dutch oven or other heavy-bottomed pan, a good sharp knife and cutting board, along with oven-proof bowls for serving.

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About the Ingredients

• Onions (I like to use a mix of white, red, and green onions for a richer flavor. However, you can make this soup with all the same onion and any kind that you have on hand.)
• French Bread (Use any thick cut bread that you like.)
• Chicken Stock (Homemade is always best, but purchased stock works just as well.)
• Sage (You’ll need one little sprig of fresh sage for the recipe.)
• Cheddar Cheese (Use any kind – white or yellow, mild, sharp, or extra sharp.)

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

Prepare the onions by peeling and slicing the red and yellow onions into half moons and chopping the green onions.

Roughly chop the fresh sage, reserving a few leaves for garnish.

Add Ingredients to Pan

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 well to coat everything with the butter and oil.

Cook Slowly

Reduce the heat to low and place a lid on the pan leaving it slightly ajar. Cook for 50 to 60 minutes without coloring the onions too much.

Remove the lid and continue cooking for about 20 minutes more until the onions become soft and slightly golden. Be sure to stir occasionally to prevent sticking.

COOK’S TIP 
Don’t rush the cooking of the onions. It’s very important to allow them to cook “low and slow.” Cooking at too high a temperature can result in burnt onions with an acrid taste.

Add Stock to Onions

Just before the cooking time is up, place the stock in a pot on the stove and bring it to a simmer.

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.

Finish with Toast and Cheese

While the soup is simmering, prepare the toasts. Cut 8 one-inch thick slices of bread and place them on a baking sheet. Spread each slice generously with butter. Place under the broiler until they are golden brown and crisp.

Place 8 oven-safe bowls on a baking sheet and ladle soup into each. Top each dish with a slice of toasted bread and a generous amount of grated cheddar. Sprinkle the cheese with just a few drops of Worcestershire sauce.

Toss the remaining sage leaves with a few drops of olive oil and place one on top of each dish. Place the baking sheet under the broiler until the cheese is nicely melted and bubbling. Carefully remove the baking sheet from the oven. Serve hot.

Recipe

English Onion Soup

English Onion Soup offers a lovely variation on the classic recipe with a combination of chicken stock, sage, and sharp cheddar.

5 from 4 votes

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Course: Soups and Stews

Cuisine: American

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Servings: 8 servings

Calories: 515kcal

Author: Lana Stuart

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Ingredients

• ▢ 2 tablespoons butter
• ▢ 2 tablespoons olive oil
• ▢ 2 pounds onions a good mixture of red, yellow and green preferable
• ▢ 2 tablespoons chopped fresh sage
• ▢ 2 teaspoons salt
• ▢ 1 teaspoon freshly ground pepper
• ▢ 8 cups hot chicken or vegetable stock
• ▢ 8 slices French or Italian bread
• ▢ 2 tablespoons butter
• ▢ 8 ounces sharp Cheddar cheese white or yellow
• ▢ Few drops Worcestershire sauce
• ▢ Few drops olive oil

Instructions

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

Notes

Ingredients:

• I like to use a mix of white, red, and green onions for a richer flavor. However, you can make this soup with all the same onion and any kind that you have on hand.
• Use any sturdy, thick cut bread that you like.
• Homemade stock is always best, but purchased stock works just as well.
• You’ll need one little sprig of fresh sage for the recipe.
• Use any kind of Cheddar – white or yellow, mild, sharp, or extra sharp

Tips and Variations:

• Take your time and be patient when cooking the onions for the soup. Cooking the for a long time at a low temperature will result in lovely caramelized onions that impart a glorious flavor to the finished recipe.
• Use a variety of onions for best flavor. Add some garlic if you like.
• Substitute bacon fat for the butter and olive oil.
• To make a vegetarian version of this soup, use vegetable stock in place of chicken.
• Substitute the Cheddar cheese with Swiss or Gruyere.
• Change the herb to thyme and/or bay leaf.
• Use a good, sturdy country loaf of bread for the toast.
• Substitute 2 cups of the stock with a pale ale or lager for an increased depth of flavor.

Nutrition Information

Serving: 1 | Calories: 515kcal | Carbohydrates: 56g | Protein: 22g | Fat: 23g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 1484mg | Potassium: 539mg | Fiber: 4g | Sugar: 10g | Vitamin A: 470IU | Vitamin C: 9mg | Calcium: 279mg | Iron: 3mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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— This post was originally published on January 11, 2011. It has been updated with new photos and additional information.

More Onion Soup Recipes …

• The Best French Onion Soup…Ever! from Cookography
• The Amateur Gourmet’s French Onion Soup
• Alton Brown’s recipe for French Onion Soup
• British Onion Soup from BBC Good Food