English Onion Soup offers a lovely variation on the classic recipe with a combination of chicken stock, sage, and sharp cheddar.
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 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.
How to Make English Onion Soup
Use any combination of onions that you like. 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. Leeks are great in this soup as well.
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. Serve hot.
Onion Soup Recipes Curated for You
- 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
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English Onion Soup
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 2 pounds onions a good mixture of red, yellow and green preferable
- 2 tbsp chopped fresh sage
- 2 tsp salt
- 1 tsp freshly ground pepper
- 8 cups hot chicken or vegetable stock
- 8 slices French or Italian bread
- 2 tbsp butter
- 8 oz 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
Nutrition Information
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.
DianeMargaret Miller says
We always giggle at that whole ankle deep snow and we can't go anywhere thing!!!
If it's not up to your hip and you can chip the ice off the windows (without breaking them).....you can still go wherever you want here! LOL
I gathered all my ingredients yesterday (not that I didn't have most of them anyway! Who wouldn't keep leeks around, right?!! I was just out.), to make my soup, and couldn't find my recipe!!! So, thank you SO much...because I totally blanked on Jamie's name so I couldn't even look it up! LOL
Sarah says
Hello fellow food blogger! Love your blog and this is a great soup recipe!
Have you ever blog hopped before? We'd love it if you contributed this awesome soup recipe to our blog hop on favorite soups, it's a great way to get links back to your site. Really easy too and we're live until midnight tonight.
You can check out our blog hop here:
http://blog.recipelion.com/fabulous-food-friday-january-blog-hop/
Thanks,
Sarah
Editor
RecipeLion.com
blog.recipelion.com
val says
This looks truly scrumptious!!
Sandie {A Bloggable Life |365} says
This is interesting---I've never seen the English version of onion soup, but I'm definitely intrigued. Leave it to you (with a little help from Jamie Oliver, of course---love him) to bring something so delicious to my attention.
Nutmeg Nanny says
It's freezing here in NY too. This soup would be perfect to warm me right up!
Katie says
I have been meaning to make this soup as well! I watch Jamie at Home every day when I get home from work and I received the cookbook (Which I am pouring thru everyday!) for Christmas. The Gardening tips at each section are motivating to plant something other than cucumbers and tomatoes in my garden as well!
This looks wonderful! Will make soon!
Lana says
I enjoy his shows. He's always so enthusiastic about whatever he's making that it makes me want to try it, too. I have to say I've had mixed results with his recipes - they don't always turn out great for me, but this one is a keeper :-)
Lee says
Hi from Denver! It looks like you have almost as much snow as we do!!
Lana says
Hi Lee - Yes, we've had loads of snow and ice here! It's something that doesn't happen in this area very often so we don't really have the equipment to deal with it. Even the mail man could not get through for two days!
Linderhof says
This looks absolutely yummy - I'll have to try it! Love your snow pictures!!!
Lana says
Thanks! Hope you enjoy it.