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 for lunch. 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 saw Jamie Oliver make this on his TV show a long time 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.
English Onion Soup - a different take on the classic using chicken stock, sage and sharp cheddar. Click To Tweet
Use any combination of onions that you like. Leeks are great in this soup as well. I used what I had on hand – a large red onion, one Spanish onion, a couple of yellow ones and a bunch of green onions. 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 well to coat everything with the butter and oil. 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.
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 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.
Enjoy!
Yields 8
English Onion Soup - a different take on the classic using chicken stock, sage and sharp cheddar.
15 minPrep Time
1 hr, 30 Cook Time
1 hr, 45 Total Time
Save Recipe
Ingredients
- 2 tblsp. butter
- 2 tblsp. olive oil
- 2 pounds onions (a good mixture of red, yellow and green preferable)
- 2 tblsp. chopped fresh sage
- 2 tsp. salt
- 1 tsp. freshly ground pepper
- 8 cups hot chicken or vegetable stock
- 8 slices stale French or Italian bread
- 2 tblsp. butter
- 8 oz. grated Cheddar (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 6-8 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
--Original recipe from “Jamie at Home” by Jamie Oliver ©2008
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Other onion soup recipes you might enjoy:
- The Best French Onion Soup…Ever! from Cookography
- The Amateur Gourmet‘s French Onion Soup
- Alton Brown‘s recipe for French Onion Soup
- English Onion Soup on Too Many Chefs
- British Onion Soup from BBC Good Food
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